Foam bread of goat cheese and dried tomatoes on rocket salad

Ingredients for 12 servings:

• 150 g goat’s cheese
• 250 ml broth
• 250 ml cream, whipped
• 150 g tomatoes, dried in oil, chopped
• 3 shallots, diced
• 1 garlic clove(s), diced
• Basil, chopped
• 20 g pine nuts, roasted
• Balsamic vinegar
• salt and pepper
• olive oil
• 4 sheets of gelatin, soaked
• 1 package of arugula
• 2 radicchio
• 2 chicory
• ½ jar pesto

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

For the foam bread, mix the goat cheese with the hot broth in a blender, add the squeezed-out gelatine, mix again and refrigerate. When the mixture is cold, fold in the whipped cream. Sauté the shallots, garlic and tomatoes in olive oil until cooked through, add the basil and pine nuts and season with pepper and balsamic vinegar. Fold the tomatoes into half of the goat cheese mixture and layer them in a terrine dish or small glass bowls. Refrigerate for about 6 hours. For the salad, marinate the arugula, radicchio and chicory with olive oil, balsamic vinegar, salt and pepper and arrange on a plate. Turn the foam bread out and arrange it on the salad. For the sauce, draw lines of pesto (store-bought or homemade) around the salad.