Sun Dried Tomato, Goat Cheese and Olive Oil Loaf

Savory loafs are really one of the easiest recipes in my cooking repertoire. It's literally ready in minutes, and it's a wonderfully versatile recipe that you can adapt to leftovers in your pantry. You can substitute the cheeses to suit your preference, add scallions, artichoke hearts, prosciutto, olives, any herbs of your choosing... It's really adaptable to any season and any taste. I like to serve it in small slices to complement a cheese platter, for any aperitif snack food or serve it warm with a nice crisp salad. It also makes for a wonderful afternoon snack if you don't want to indulge in something too sweet.

Savory loves are quite common in France, and are misleadingly called 'cake'! I grew up eating many different variations of the recipe I bring you today and I still enjoy them just as much today.

Sun Dried Tomato, Goat Cheese and Olive Oil Loaf

3 eggs
1/4 cup of white wine
1/4 cup of heavy cream
1/4 cup of olive oil
1 1/2 tsp baking powder
1 cup of flour
1/2 cup of grated Gruyere, tightly packed
70 grams of crumbled soft goat cheese
8 large sun-dried tomatoes packed in oil and coarsely chopped
2 tsp of fresh oregano, coarsely chopped
salt and freshly ground pepper

In a large mixing bowl, whisk the 3 eggs, wine, olive oil and cream. Once homogeneous, add the flour and baking powder and whisk. Fold in the Gruyere and leave in the fridge for 30 minutes.

Preheat the oven to 350F. Take out the loaf batter and fold in the goat cheese, sun-dried tomatoes and oregano. Add a good pinch of salt and pepper. Pour the batter into a greased standard loaf pan and bake for 35-45 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. If the loaf starts to brown too much, cover with a piece of aluminum foil and continue to bake. Let cool for a few minutes and unmold. Enjoy!