Grilled Goat Cream Cheese with Pear Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 large pear (s) (approx. 500 g)
- 0.5 ½ bunch thyme
- 0.5 ½ bunch rosemary
- 80 g honey (lavender honey)
- 5 tablespoon balsamic vinegar
- salt and pepper
- 300 g oat cream cheese (2 rolls)
- olive oil
Print Recipe
Pin Recipe Instructions
- For the pear chutney, peel and quarter the pears, remove the core and cut into small cubes. Wash and dry about 15 stalks of thyme and pluck the leaves.
- Heat the lavender honey, balsamic vinegar, two sprigs of rosemary and the thyme leaves in a pan. Add the pear cubes and simmer for about 15 minutes. Season to taste with salt and pepper. Remove from heat and take out the rosemary sprigs again.
- Cut the goat cream cheese into slices. Please cut carefully with a sharp knife so that the cream cheese does not disintegrate. One roll makes approx. 10 - 12 slices.
- Brush a baking dish with a little olive oil. Put in the cream cheese slices and brush with a little olive oil. Salt, pepper and top with the remaining sprigs of rosemary and thyme.
- Place the cream cheese in the preheated oven (grill setting) for approx. 10 minutes at 200 ° C. Remove the sprigs of rosemary and thyme and serve the cheese with the pear chutney. Baguette goes well with it.
- The amount is enough for about three to four people. As a starter, I think it is enough for at least eight people.
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