GOAT’S CHEESE, SOBRASADA & HONEY ON TOAST

Sobrasada is a soft cured sausage that comes in a ball – like a spreadable chorizo, or the Italian ’nduja. The combination of the spicy, fatty sausage, salty cheese and sweet honey makes this almost like a savoury dessert. You can use any type of bread for this recipe, but something not too heavy will work best.

Sometimes we make sobrasada croquetas at Barrafina: just add 2 or 3 tablespoons of sobrasada to a white béchamel. The sobrasada will melt into it and in 10 minutes you will have a spicy béchamel to make the most amazing croquetas with.

FOR 4–6

150g sobrasada

1 slice of pan de cristal, pan de coca, or other thinly sliced bread per person

1 tablespoon extra virgin olive oil

2 shallots, very finely chopped

1 pinch of fresh thyme leaves

100ml sherry

500g goat’s cheese

100ml orange blossom honey

sea salt and white pepper

Remove the sobrasada from the fridge and leave it to come to room temperature so that it’s easier to spread.

Preheat the oven to 180°C.

Toast the bread in a toaster or under the grill until golden brown on both sides.

Heat the olive oil in a pan on a medium-low heat and cook the shallot gently with the thyme until it’s very soft and sweet, but without any colour. Add the sherry and cook until the alcohol has evaporated. Put the contents of the pan into a food processor with the goat’s cheese and blend to make a creamy paste.

Add the mousse-y goat’s cheese to the toast, then spread the sobrasada on top. Bake for 1–1½ minutes maximum – you want the toasts to be warm but you don’t want the cheese to split or the sobrasada to become too oily.

Remove from the oven and drizzle with the orange blossom honey, then season with white pepper and a little bit of sea salt – it’s nice to feel that crunch.