Goat Cheese with Nut Crust and Persimmon Puree

Summary

Ingredients

• 2 goat cheese thalers with rind
• 1 tablespoon nuts or almonds
• some rosemary, fresh
• some honey
• some olive oil
• pepper from the grinder

For the puree:

• 1 persimmon
• some ginger, fresh
• some chilli pepper (s), without seeds
• salt and pepper
• some lemon juice

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Instructions

1. Finely chop nuts or almonds. Strip the rosemary needles from the coarse stalk, also chop. Mix both and distribute on the goat cheese thalers. Place these on a baking sheet lined with baking paper, drizzle with honey and oil and brown under the grill for 3 - 4 minutes. Caution: the mass burns easily.
2. For the puree, peel the persimmons, cut into large pieces and puree together with the peeled ginger and chilli in a blender. Season with salt, pepper and lemon juice.
3. Pour a little pepper over the cheese thalers and serve with the fruit puree. A small salad goes well with it.