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| 125 Gramm | Fresh goat's cheese |
| 1/2 | Cloves garlic crushed |
| 1/2 | Lemon; zest of |
| 1 klein | Red chilli; seeded and chopped |
| 12 | Mejdool dates |
| 125 Milliliter | Ruby port |
| 125 Milliliter | chicken stock |
| 125 Milliliter | balsamic vinegar |
| 1 Teelöffel | Cracked peppercorns |
| 4 Scheibe | Brioche |
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Preheat the grill.
Combine the goat's cheese, garlic, lemon zest and chilli. Check seasoning and set aside. Combine the port, stock, vinegar and cracked pepper in a saucepan and bring to the boil. Reduce to a light syrup and keep warm.
Split each date lengthways and fill with a generous amount of the goat's cheese. Bake under the grill for 6-7 minutes or until lightly glazed.
Meanwhile toast the brioche and remove the crusts with a pastry cutter. Place a brioche toast on each plate. Top with 3 dates and drizzle over the syrup. Serve immediately.
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