Ingredients:
225ml/7˝fl oz milk
60g/2oz (about 3 thick slices) good quality, soft white bread (sourdough is particularly good), crusts removed
150g/5oz crumbled goats' cheese, rind removed
60g/2oz butter, softened, plus extra for greasing
3 eggs, separated
200g/7oz ripe tomatoes, de-seeded and finely diced
couple of pinches of sugar
8 fresh basil or mint leves, chopped
salt
freshly ground black pepper
small pinch of freshly grated nutmeg
Preheat the oven to
220C/425F/Gas 7.
Roughly tear the bread, pour the milk over and leave to soak for 5-10
minutes.
Put the cheese into a food processor with the butter, egg yolks, milk and
bread mixture, salt, pepper and nutmeg. Process until smooth.
Mix the tomatoes with the sugar, basil or mint and salt and pepper, and
divide between six buttered ramekins.
Whisk the egg whites until they form stiff peaks and fold into the cheese
mixture. Spoon this over the tomatoes, filling each ramekin almost to the
top.
Put the ramekins straight into the oven. Bake for 10-15 minutes until
nicely puffed and browned.
Serve immediately while they are still very hot.
