Honey- baked goat’s cheese with walnut, pear and frisee…
It’s a foodie Christmas at Apiary Made. One of the hardest years we’ve had for many reasons, it was food that brought us comfort through the difficult seasons. And we hear the same from you. So let’s celebrate food all summer, this time with our friends and families. By sharing some of our favourite entertaining recipes with you, we hope to inspire you to eat well and waste less. Today is this elegant beauty from Gourmet Traveller.
Are you a savoury dessert lover like us? Especially after all those Christmas meat courses, sometimes a cheese offering is the best finale. This is an easy recipe with the winning combination of goat’s cheese, walnuts and honey. Complete the French experience and serve this with a toasted baguette and sweet wine. It looks decadent on the table. Truly, this is such an easy dish to make… only ten minutes under the grill for the ultimate baked cheese experience. Plus, the walnuts bring all components together with their earthy flavour and crunchy texture. And for the all- important drizzle of honey we used Apiary Made wildflower honey, but any honey will do. For the best result treat yourself to a high-quality goat’s cheese.
Head to the recipe for the method: https://www.gourmettraveller.com.au/recipes/browse-all/honey-baked-goats-cheese-with-walnut-pear-and-frisee-10455
- 2 tbsp walnut oil (plus extra for brushing dishes)
- 2 individually sized goat’s cheeses (around 135gm each)
- 100 gm honey (we used Apiary Made honey)
- 30gm walnut halves, roasted and coarsely chopped
- ½ lemon, juice only
- ½ garlic clove (finely chopped)
- 10ml tarragon vinegar
- 1 tsp Dijon mustard
- 1 William pear, halved lengthways
- I cup (loosely packed) frisee.
- To serve: baguette