Filled Goat Cheese in Pancetta Coating on Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 8 mins |
| Total Time | 38 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium cheese, (goat brie)
- 200 g ham (pancetta), very thinly sliced
- 150 g raspberries, fresh, cleaned
- 50 ml olive oil
- 1 teaspoon vinegar, (raspberry vinegar)
- 1 teaspoon honey (acacia)
- 1 bunch rocket, washed, cleaned
- 100 g lamb`s lettuce, washed, cleaned
- 20 ml red wine, dry
- 10 ml traditional balsamic vinegar
- 50 g pine nuts, toasted
- a bit salt
- some pepper, white
Print Recipe
Pin Recipe Instructions
- Briefly marinate the raspberries in 10ml olive oil, raspberry vinegar, honey, salt and pepper.
- Pour into the hollowed out cheese and put the lid on.
- Place 100 g of pancetta side by side and coat the cheese with it.
- Bake in an oven preheated to 200 degrees for approx. 8 minutes. If necessary, turn on the grill until the pancetta is crispy.
- Meanwhile, make a vinaigrette from 40 ml of olive oil, balsamic vinegar, red wine, salt and pepper and use it to dress the salad.
- Spread the salad on 2 plates, arrange the halved goat cheese on top and sprinkle with the pine nuts.
- We eat a homemade baguette with it.
- As a starter, quarter the cheese and serve two quarters with the salad on 4 plates.
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