This dish would make a great starter for a dinner party but it would also make an equally great, if not greater, dessert – you will see what I mean. It’s deceptively simple and pairs savory-sweet flavors of walnut, honey, and creamy goat cheese.
I used an individual bundt pan for these but you can use muffin or other molds.
Per portion, you will need:
- 1/3 cup walnuts, roughly chopped
- 1 tsp honey
- 3 tsps lemon-apricot-kirsch jelly (you can use quince jelly, orange marmalade etc, nothing too sweet)
- 100g goat cheese (soft, creamy, and mild chevre)
- a sprinkle of fleur de sel
- 1/2 tsp butter
1. Preheat oven to 350F. Butter the mold of the bundt cake. Place remaining butter on the bottom of the mold. Mix walnuts with half of the honey and all of the jelly and press into the bottom of the mold.
2. Bake the nut ‘crust’ in the oven for 15-20 minutes until the walnuts are toasted and the jelly is melted and bubbling slightly. Cool thoroughly on the cooling rack.
3. Portion the goat cheese and wrap in plastic wrap. Use the plastic wrap to form cheese into a square. Refrigerate until ready to serve.
4. Carefully unmold the crust. Place goat cheese on top, sprinkle with fleur de sel and remaining honey. Top with a walnut half, if you want.
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