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Baked Goat Cheese w/ Raspberry & Thyme Coulis

Serves 4

I love all sorts of cheese *sigh* and especially goat cheese. I usually do up crostini with goat cheese but wanted to try something different. I was a little afraid of trying something new on guests but it was a huge hit and every last bit was lapped up!  I shall definitely make this again. Loved the flavours together… so different. The gooey cheese with the warm raspberries and the sauce… Ooh! Serve with crackers of your choice

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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:
  1. Preheat the oven to 375 degrees
  2. Combine the chopped nuts, oil, thyme leaves and a pinch of salt and pepper
  3. 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)
  4. Pour the oil and nut mixture over the goat cheese
  5. Bake for 20 minutes (make sure to place on another tray or baking sheet in case the goat cheese puffs up and spills out)
  6. 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.
  7. 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!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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