What you need:
For the baked goat cheese:
150 g herbed goat cheese softened
About 8 to 12 raspberries
1 to 2 tbsp extra virgin olive oil
2 tbsp chopped nuts of your choice (I used almonds, but I feel like walnuts would be ideal)
Salt & Pepper to taste
Some fresh thyme leaves and extra for garnish
For the coulis:
¼ cup honey (I used Jamaican natural honey)
4 sprigs of fresh thyme
About 10 raspberries
Some orange peels
How to:
ENJOY!
For the baked goat cheese:
150 g herbed goat cheese softened
About 8 to 12 raspberries
1 to 2 tbsp extra virgin olive oil
2 tbsp chopped nuts of your choice (I used almonds, but I feel like walnuts would be ideal)
Salt & Pepper to taste
Some fresh thyme leaves and extra for garnish
For the coulis:
¼ cup honey (I used Jamaican natural honey)
4 sprigs of fresh thyme
About 10 raspberries
Some orange peels
How to:
- Preheat the oven to 375 degrees
- Combine the chopped nuts, oil, thyme leaves and a pinch of salt and pepper
- Fill a miniature baking dish with the softened goat cheese and poke holes in it and fill with as many raspberries as you can. I filled in about 10 I think (look at the 1st picture in the gallery)
- Pour the oil and nut mixture over the goat cheese
- Bake for 20 minutes (make sure to place on another tray or baking sheet in case the goat cheese puffs up and spills out)
- In the meantime, warm honey and thyme on medium heat, then add raspberries and orange peels and bring to a boil. Lower heat and simmer for 5 minutes.
- Serve immediately with the baked goat cheese *not to be poured on top, just keep in a little bowl with a tsp for guests to pour on top of their crackers and goat cheese as they wish. Yum
ENJOY!
