Ingredients

• 110g/4oz mature hard goats' cheese (such as Blackwater)
• grated
• ½ tsp cracked black pepper
• 2 tbsp olive oil
• 2 slices streaky bacon
• cut into 5mm/¼in thick slices
• 1 garlic clove
• finely sliced
• 85g/3oz sourdough bread (or other bread of your choice)
• cut into 1cm/½in cubes
• 220g/8oz soft goats' cheese (such as Mine Gabhar)
• cut into chunks
• 110g/4oz small strawberries
• hulled and halved
• 110g/4oz raspberries
• large handful fresh mixed summer herbs (e.g. chives
• dill
• mint and oregano)
• 50g/2oz mixed baby salad leaves
• 2-3 tbsp raspberry vinaigrette

Directions

• For the cheese baskets
• heat a non-stick frying pan until very hot. Sprinkle a quarter of the hard goats' cheese into the centre of the pan in a circle about 10cm/4in diameter. Sprinkle with some of the cracked black pepper and cook for 2-3 minutes until the fat starts to separate from the cheese and bubble. Remove from the heat and leave to cool for one minute.
• Using a spatula
• remove the melted cheese disc from the pan. Shape the cheese disc into a basket around the end of a straight-sided tall glass and hold for 30 seconds to one minute
• or until set hard enough to hold its shape. Transfer to a wire rack and allow to cool completely.
• Repeat with the remaining ingredients until you have four cheese baskets.
• Heat a frying pan until hot. Add the olive oil and bacon and fry for 1-2 minutes
• until golden-brown.
• Add the garlic and the sourdough bread and stir-fry for 3-4 minutes until golden and crisp.
• To construct the salad
• place the soft goats' cheese
• strawberries
• raspberries
• herbs and mixed leaves into a bowl. Drizzle over enough of the raspberry vinaigrette to lightly coat the ingredients in the bowl.
• To serve
• arrange the cheese baskets on serving plates and spoon in the dressed fruit and salad mixture. Garnish with the bacon and croutons.