Sprinkle a quarter of the hard goats' cheese and black pepper into a hot frying pan in a 10cm circle.
Cook for 3 minutes until the cheese bubbles, then cool for 1 minute.
Remove the cheese disc and shape it around the end of a tall glass to form a basket.
Allow the basket to set on a wire rack and repeat for the remaining three baskets.
Fry the bacon in olive oil until golden-brown.
Add garlic and bread cubes to the pan and stir-fry until crisp.
Mix the soft goats' cheese, fruit, herbs, and salad leaves in a bowl.
Toss the salad with raspberry vinaigrette.
Spoon the salad into the cheese baskets and top with bacon and croutons.