Goat Cheese with Nut Crust and Persimmon Puree

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 2)

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
Goat Cheese with Nut Crust and Persimmon Puree
Goat Cheese with Nut Crust and Persimmon Puree

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.

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