Wookey Hole Cave-Aged Goat’s Cheese, Pear & Fennel Flatbread

  • Level: easy

    • A crisp sweet and savoury flatbread made with Wookey Hole Cave Aged Goats cheese. Follow along with James here.


    Prepared using:

    Cave Aged Goats Cheese Cave Aged Goats Cheese
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    Shopping list

    • 100g Wookey Hole cave-aged goat’s cheese, grated
    • 1 thinly sliced pear
    • ½ bulb of fennel, finely sliced
    • 1–2 tsp olive oil (for dressing the fennel and pear)
    • 1 shop-bought garlic flatbread or plain flatbread base
    • 8–12 fresh sage leaves
    • Olive oil for drizzling
    • Handful of rocket leaves, to serve
    • Balsamic glaze, to drizzle (optional)
    • Optional: a few chopped walnuts for extra crunch

    1. Step 1

      Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment.

    2. Step 2

      Thinly slice the pear and fennel, then toss together with 1–2 teaspoons of olive oil to lightly coat.

    3. Step 3

      Place the flatbread on the prepared tray. Arrange the sliced pear and fennel evenly on top, drizzle with 1 teaspoon of hot honey, sprinkle over the grated Wookey Hole goat’s cheese, add the sage leaves, and finish with a drizzle of olive oil.

    4. Step 4

      Bake for 10–12 minutes until the cheese is melted and golden and the sage leaves are crisp. Remove from the oven, top with a handful of rocket, drizzle with balsamic glaze, and serve immediately.

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