Baked goat cheese with honey, pomegranate and rosemary

Warm goat cheese sits on a buttery toasted apple slice, with honey, pomegranate and walnuts on top. I especially like the contrast between the soft cheese and the crunchy toppings. An avocado salad goes alongside.

I especially enjoy the contrast between warm, soft goat cheese, fruity apple and crunchy pomegranate seeds. Honey and rosemary complement the cheese. With the salad, I serve it as a meal; smaller portions also work as a starter or sharing dish.

Which goat cheese should you use?

Use two large, round, unbreaded goat cheeses with a rind, similar to goat camembert. Allow one whole round weighing about 125–150 g per serving. This recipe is not designed for small slices cut from a goat cheese log.

Do you need a kitchen blowtorch?

Warm the goat cheese in the oven at 180°C with conventional top and bottom heat for about 15 minutes. A kitchen blowtorch is optional if you want to brown the surface further on a heatproof surface. The basic recipe works with the oven alone.

What goes with baked goat cheese?

Serve the warm cheese with the toasted apple slices, pomegranate seeds and walnuts. Dress the avocado salad with oil, vinegar and a little sugar. Baguette is an optional accompaniment. Find more ideas in my vegetarian recipe collection.

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Baked goat cheese with honey, pomegranate and rosemary

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Warm goat cheese sits on a buttery toasted apple slice, with honey, pomegranate and walnuts on top.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 2large unbreaded goat cheese rounds with rind, about 125–150 g each
• 1apple
• 150 glettuce
• 0.5avocado
• 20 gpomegranate seeds
• 10 gwalnuts
• 10 ghoney
• 1 tbspvegetable oil
• 1 teaspoonvinegar
• 1 tspsugar
• Salt pepper
• some rosemary
• 5 gbutter, for the apple slices

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Instructions

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1. Preheat the oven to 180°C with conventional top and bottom heat. Place both goat cheese rounds on a baking tray lined with baking paper and bake for about 15 minutes until soft inside. Meanwhile, wash and drain the salad leaves and mix with the diced avocado and half the pomegranate seeds.
2. Cut two thick slices from the centre of the apple and remove the core. Dice the remaining apple and add it to the salad. Melt the 5 g butter in a frying pan over medium heat and toast both apple slices on each side.
3. Mix the vegetable oil, vinegar, sugar, salt and pepper into a dressing and toss with the salad.
4. Lightly toast the walnuts in a pan without extra fat. Reserve a few pieces for the cheese, roughly chop the rest and add to the salad.
5. Place one baked goat cheese round on each apple slice. If desired, first brown the cheese surface briefly with a kitchen blowtorch on a heatproof surface. Top with honey, rosemary, the remaining walnuts and pomegranate seeds, and serve with the salad.

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Nutrition per serving

Calories

635 kcal

Protein

28.7 g

Carbohydrates

27.2 g

Sugar

19.6 g

Fat

47.7 g

Saturated fat

24 g

Fibre

6.1 g

Salt

2.09 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace