Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 13 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Pour a little pepper over the cheese thalers and serve with the fruit puree. A small salad goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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