Serves 4

160 g Ardsallagh Goats Cheese
200 g Foccacia bread
100 g Garlic Butte
100 g Roast Beetroot
10 ml Red Wine
25 g Pecan Nuts
25 g Pistachio Nuts
30 g Chestnut Honey
50 g Micro Cress
10 ml Olive Oil


Baked Irish Goats cheese With Pecan and Pistachio Nuts With Beetroot Compote and Chestnut honey Drizzle


Method :

Begin by preparing the Foccacia bread. Cut the bread into rounds, one for each portion about 3” round should do it. Prepare a roasting tray with a little drizzle of oil to coat the surface and then a layer of garlic butter. Place the foccacia rounds onto the tray and drizzle the remaining butter over each round. Bake in a moderate oven for 10 minutes or until the bread turns crisp and golden brown. Remove the bread from the oven and allow to cool.

Once the bread has cooled spoon the goat’s cheese evenly onto each round and use a knife to smooth off the edges. The goat’s cheese should sit about half an inch above the bread. Crush both the pistachio and pecan nuts in a bag using a rolling pin. Crumble the nut mix onto the top of the cheese until the surface is completely covered.

For the beetroot compote, simply place the beetroot into a food processor along with half the honey and all the red wine. Pulse the processor until the beetroot is completely smooth.

When you are ready to serve, place the goats cheese rounds into a pre heated oven at 180 degrees for 7-8 minutes, just until the goats cheese warms through and begins to soften. Place a tea spoon size scoop of beetroot compote onto one side of the plate and a hand full of cress with a little drizzle of olive oil on the opposite side. Drizzle the remaining half of the plate with some of the chestnut honey. Remove the goats cheese from the oven and place on top of the honey. Serve and enjoy.


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