Lukewarm Gratinated Goat Cheese with Garlic and Rosemary – Honey Syrup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bulbs garlic, young
- 50 g pine nuts
- 4 sprigs rosemary
- 150 g honey, more Provençal
- 400 ml grape juice, white (alternatively apple juice)
- 1 pinch (s) salt
- 20 g biscuit (s), amaretti morbidi
- 8 small cheeses (goat cheese)
- 4 tablespoon olive oil
- Pepper, black
- Bread (e) (walnut bread)
Print Recipe
Pin Recipe Instructions
- Peel the garlic bulbs and uncoil the cloves; Roast the pine nuts in a pan (without fat) until golden and pluck the rosemary needles from the stems. Heat the honey and stew the garlic cloves in it on a medium heat for 2-3 minutes. Pour in the juice and lightly salt. Finally add the rosemary needles and reduce the whole thing over a low flame for 15-30 minutes (possibly longer) until it is syrupy. Pour the syrup through a sieve and season to taste; let cool down. Then crumble the amaretti, place the goat cheese on a baking tray lined with baking paper and drizzle with olive oil; Sprinkle with coarsely ground pepper and the amaretti crumbs and let them get lukewarm in the oven at 200 ° for 5-8 minutes. Drizzle two goat cheeses with syrup, sprinkle the pine nuts over them and serve with walnut bread.
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