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Baked Goat Cheese and Tomato Rosemary Sauce Dip

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Tomato Rosemary Sauce

  • Goat Milk Classic Chevre

  • Multigrain Sourdough Bread

  • Basil, for Garnish

: available in Tall Tree Organic Subscription


Serves 2

  1. Pre Heat the oven to 200C.

  2. Scoop the tomato rosemary sauce into shallow baking dishes and then top generously with the goat milk chevre.

  3. Bake for about 15 minutes till the cheese starts to melt.

  4. Remove from the oven and garnish with fresh chevre and basil.

  5. Plate and serve with the toasted cut multigrain sourdough bread!

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