Toasted Somerset goat's cheese with bloody Mary salsa recipe

• Serves 6

This nice local goat's cheese makes a lovely starter/ lunch dish. Halving the Capricorns is a nice size and the salsa is quick and easy to make.


  • 3 mini Capricorn goats' cheese cut into halves
  • 200 ml tomato juice
  • 3 shots good vodka
  • 1 tablespoon sugar
  • 1 medium red chilli (fine chopped)
  • 1 large red onion (fine diced)
  • 1 small red pepper (fine diced)
  • 1 small green pepper (fine diced)
  • 1 tablespoon tamari
  • 10 sprigs basil
  • 2 cloves garlic (fine chopped)


  1. Bring the tomato juice and 2/3 of the vodka to the boil and simmer gently for 4 minutes and allow to cool for 10 minutes
  2. Place all the onion, peppers, chilli and garlic in a bowl and cover with the tomato juice/ vodka liquid. Add the sugar, tamari, the remaining vodka and the basil. Mix thoroughly and allow ideally (you can use immediately) to marinate for 6 hours
  3. When ready to serve, toast the goats cheese halves under grill until golden (3-4 minutes), serve with the salsa.
  4. There's no Worcester sauce in it?
  5. Worcester sauce contains anchovy essence hence we use tamari for that salty malty flavour.

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