Goat Cream Cheese, Coated in Honey – Hazelnut Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon vinegar, (raspberry vinegar), alternatively white wine vinegar
- 3 tablespoon currant juice, red or black, alternatively 250 g currants, pressed through a sieve
- 6 tablespoon honey
- 5 tablespoon olive oil
- salt and pepper
- 150 g suar snap peas, cooked to the bite for 3-4 minutes in salted water and chilled with cold
- 100 g hazelnuts, rouhly chopped
- 4 sprigs thyme, leaves stripped off
- 4 fresh goat cheeses, small round ones approx. 0 g, e.g. Picandou
- 4 tablespoon oil
- Currants, red or black, as a decoration
- Ciabatta
Print Recipe
Pin Recipe Instructions
- For the vinaigrette, stir or shake the raspberry vinegar with currant juice, 3 tablespoons of honey and olive oil until smooth. Season with salt and pepper.
- Mix the thyme leaves with 3 tablespoon honey. Salt and pepper the cheese thalers, pull them through the honey and roll them in the nuts. Fry the thalers in hot oil in the pan for 1-2 minutes per side. After turning, add the remaining honey-thyme mixture.
- Divide the snow peas on 4 plates; put a cheese thaler on each. Drizzle with the pan stock. Drizzle the vinaigrette on the edge of the plate. You may also need 1 slice of ciabatta.
- The indicated amount is sufficient for 4 people as a starter; as main course for 2.
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