1 cup toasted hazelnuts
1 pound (a cylinder) of fresh young goat cheese
? cup honey, preferably flowery
? cup extra-virgin olive oil
1 tablespoon grated orange zest
1 tablespoon freshly squeezed orange juice


1. Pulse the hazelnuts in a food processor until they are as fine as breadcrumbs. Spread the ground hazelnuts on a plate. Cut the goat cheese into rounds about 1 inch thick. Dip each round—top, bottom and sides—into the hazelnuts to coat thoroughly. Arrange 2 rounds on each of 6 dessert plates. Set the plates in the refrigerator.
2. In a small saucepan set over low heat, warm the honey, olive oil, arrange zest and orange juice, stirring occasionally. The mixture should be very hot but not boiling. When ready to serve, remove the plates from the refrigerator, spoon over the hot sauce and serve immediately.
Nancy Harmon Jenkins toasts the hazelnuts at 350 degrees F. for 10 to 15 minutes, then rubs them vigorously with a kitchen towel to remove the papery skins.
Toasted Hazelnut Goat Che
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