Makes 12

It is always worthwhile keeping a supply of speciality meats and cheeses for impromptu visits. A selection on a board will keep most guests happy, but if you want to put your cooking skills to use, these Parma ham and goat’s cheese croûtes combine the two and look great, too. You can coat the cheese in the brioche crumbs up to 2 days ahead.

300g firm goat’s cheese log
Half a loaf of brioche
50g plain flour
Sea salt and freshly ground black pepper
2 eggs, beaten
Olive oil, for frying
6 slices of Parma ham
Extra virgin olive oil, to drizzle (optional)
Aged balsamic vinegar, to drizzle (optional)
Handful of rocket leaves (optional)

1 Cut the goat’s cheese into 1.5cm-thick slices. Whiz the brioche in a food processor to make fine breadcrumbs, then tip them on to a plate. Season the flour with salt and pepper and tip on to a separate plate.

2 Press a goat’s cheese slice into the flour and shake off the excess. Dip into the beaten eggs, then press the cheese into the brioche crumbs to coat all over. Repeat with the other slices of cheese and set aside. Chill until you are ready to start frying.

3 Heat a little olive oil in a non-stick frying pan. When it is hot, lower in the coated goat’s cheese and fry gently on both sides, turning them in the order they were put in, until lightly golden and crisp. Remove from the pan and drain on kitchen paper.

4 Place the goat’s cheese on a serving plate, then tear the ham into small pieces and fold them on top. Drizzle with a little extra virgin olive oil and aged balsamic vinegar, if using, or serve in separate dipping bowls. If you would like to add a rocket garnish, toss the rocket in olive oil and balsamic vinegar first and arrange a few dressed leaves on top. Serve at once.

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