Queso De Cabra Al Horno V Gf Recipe

Prepare oven and cheese

Preheat the oven to 200°C (390°F) or set a grill/broiler to high. Pat the goats' cheese rounds dry with kitchen paper. Place them on a small ovenproof dish or on a lined baking tray. Drizzle each round with 1/2 tbs olive oil and season lightly with sea salt and a pinch of black pepper.

Bake or grill

Place the cheese in the preheated oven on the middle shelf. Bake for 8–10 minutes until the outside is warm and just starting to soften but the rounds still hold shape. If using a grill/broiler, place under the heat for 3–5 minutes watching carefully so the cheese softens and develops faint blistering but does not collapse.

Warm and season the marmalade

While the cheese heats, combine the Seville orange marmalade, fresh orange juice, grated orange zest, white wine vinegar and red chilli flakes in a small saucepan. Warm gently over low heat, stirring, until the mixture is loose and glossy (about 2–3 minutes). Taste and adjust heat or acidity — add a further pinch of chilli flakes for more heat or 1/4 tbs extra vinegar if too sweet. Keep warm on the lowest heat.

Spoon over cheese

When the cheese is soft and slightly puffed, remove from the oven. Spoon 2 tbs of the warmed marmalade over each cheese round, allowing some of the marmalade to run down the sides. Return to the oven for an additional 1–2 minutes to set the glaze lightly, or place briefly under the grill for 30–60 seconds if you prefer a slightly caramelised top. Remove promptly so the cheese doesn’t over-melt.

Transfer the glazed goats' cheese to a warm serving plate. Scatter fresh thyme leaves over the top, drizzle with the remaining teaspoon of extra virgin olive oil and crack a little extra black pepper. Arrange toasted gluten-free bread or crostini alongside. If using, add microgreens or a small handful of rocket for freshness.

Serve immediately while the cheese is warm and spreadable. Provide a small knife for spreading the molten cheese onto the toasted bread.