- 110g/4oz mature hard goats' cheese (such as Blackwater), grated
- ½ tsp cracked black pepper
- 2 tbsp olive oil
- 2 slices streaky bacon, cut into 5mm/¼in thick slices
- 1 garlic clove, finely sliced
- 85g/3oz sourdough bread (or other bread of your choice), cut into 1cm/½in cubes
- 220g/8oz soft goats' cheese (such as Mine Gabhar), cut into chunks
- 110g/4oz small strawberries, hulled and halved
- 110g/4oz raspberries
- large handful fresh mixed summer herbs (e.g. chives, dill, mint and oregano)
- 50g/2oz mixed baby salad leaves
- 2-3 tbsp raspberry vinaigrette
- For the cheese baskets, heat a non-stick frying pan until very hot. Sprinkle a quarter of the hard goats' cheese into the centre of the pan in a circle about 10cm/4in diameter. Sprinkle with some of the cracked black pepper and cook for 2-3 minutes until the fat starts to separate from the cheese and bubble. Remove from the heat and leave to cool for one minute.
- Using a spatula, remove the melted cheese disc from the pan. Shape the cheese disc into a basket around the end of a straight-sided tall glass and hold for 30 seconds to one minute, or until set hard enough to hold its shape. Transfer to a wire rack and allow to cool completely.
- Repeat with the remaining ingredients until you have four cheese baskets.
- Heat a frying pan until hot. Add the olive oil and bacon and fry for 1-2 minutes, until golden-brown.
- Add the garlic and the sourdough bread and stir-fry for 3-4 minutes until golden and crisp.
- To construct the salad, place the soft goats' cheese, strawberries, raspberries, herbs and mixed leaves into a bowl. Drizzle over enough of the raspberry vinaigrette to lightly coat the ingredients in the bowl.
- To serve, arrange the cheese baskets on serving plates and spoon in the dressed fruit and salad mixture. Garnish with the bacon and croutons.