On a recent trip to Bonaire, I met with Aletta at the Semper Kontentu goat farm. The farm is situated on a little dirt road on the way to Rincon, passed the cactuses and in the middle of the Bonaire kunuku. The simple set-up with old pallet-wood and small details like coral-doorhandles is almost stylish. I love places like this: not expensively styled to perfection, but naturally charming!
When I arrived in the early morning, Aletta was still busy milking the goats. She uses the fresh milk to make cheese. This cheese was the reason (and perfect excuse) I had to go to Bonaire. I needed some fresh, local goat cheese that I had put on the menu of an upcoming wedding.
Every day, Aletta takes a big bucket filled with fresh goat milk to her little cheese-making room, to make a soft, light goat cheese and fresh goat yoghurt. The popularity of goat milk is growing. It has a high protein and mineral content and is easily digested. It is a pity that we don’t have more people like Aletta with all these goats on our islands!
I was happy enough when I was offered a kabritu (goat) cappuccino with whipped fresh milk, together with a little tasting of the cheese and yoghurt. When I tried the cheese, ideas of grilled bruschetta, good extra virgin olive oil, fresh oregano and a hint of lime came to mind. So after I came home with a suitcase full of cheese, I made myself a delicious goat cheese bruschetta. I hope you enjoy the recipe!Print
Goat Cheese Bruschetta
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: serves 4
- Cuisine: Caribbean
- 1 loaf of country style bread (like ciabatta or sourdough), cut into 1cm thick slices
- 200g soft goat cheese
- 1 bunch fresh oregano, leaves picked
- 2 cloves of garlic, peeled and sliced in half lengthways
- zest of 1 lime
- 1 teaspoon dried red pepper flakes
- good quality extra virgin olive oil
- Extra: griddle-pan
- Heat the griddle-pan over medium-high heat. Grill the bread on both sides for 2-3 minutes or until grillmarks appear. Take the bread out of the pan and rub the slices on one side with the garlic clove, for a subtile hint of garlic.
- Spread a generous layer of goat cheese on the bruschetta. Sprinkle with some oregano leaves, a little olive oil, lime zest and a pinch of red pepper flakes. Serve immediately, preferably with a glass of crisp Sauvignon Blanc!