These intensely cheesy little pots are a kind of cheat’s souffle, though with a slightly denser texture, and make a very good lunch or light supper.
Inspired by fellow bloggers Food Daydreaming and Fromage Homage and faced with rather a lot of odds and ends of cheese, I mixed everything up together and crossed my fingers. The result was pretty good – certainly good enough for my husband to scoff two of them in quick succession.
The amount and types of cheese listed are a rough guide – they happened to be what I had handy. Tweak according to taste.
100g soft goats’ cheese
290g ricotta-style curd cheese
60g grated parmesan
1 tbsp blue cheese, chopped
1 tspn chopped fresh thyme and rosemary
1/4 to 1/2 tspn chilli flakes
Salt and pepper
Preheat the oven to 400F/200C/Gas Mark 6.
Mix the first three cheeses together with a fork, then stir in the blue cheese, herbs and chilli flakes.
Add the egg, mix thoroughly and season to taste.
Put the mixture into buttered ramekins (I filled three largeish pots) and bake for around 25 minutes until risen and golden.
Put them straight on the table so they can be admired – they’ll be too incandescent to eat but look their best before they sink back. Eat while still warm.