Summary

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)

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Instructions

1. 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.