2 tbsp. capers, drained
3½ oz. (100g) gouda cheese, in slices
2 tbsp. sesame seeds, toasted
2 tsp balsamic vinegar, syrup
1 tbsp. olive oil
for this recipe can be found here
If you cannot find balsamic syrup, you can make it yourself with regular balsamic vinegar. Boil the vinegar in a saucepan and let it reduce until you get a thick syrup.
If you are not too bothered about presentation, don't bother with putting it in a ring mold! Just melt the gouda on the veggies in the frying pan and slide it out onto a plate. Yum!
Toasted sesame seeds!
You can use natural sesame seeds but if you have some more time and want that extra flavour, Pascale recommends toasting them. Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper. Spread the sesame seeds on the prepared baking dish and bake for 6-10 minutes. Check the seeds frequently to make sure they're not burning. Let them become crispy. They should not become dark brown; take them out when they are lightly browned. If necessary, reduce the oven temperature and let them roast a little bit more. Make extras as you can keep them for a few days on a piece of waxed paper in a cool place and use them in other dishes. If they lose their crunch, put them back in the oven for a few minutes.
All the best Jan