Starter

Goat Cheese Toast with Toasted Pine Nuts and Lemon Honey

Name: Goat Cheese Toast with Toasted Pine Nuts and Lemon Honey
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 bit Goat cheese (Chèvre); 4 st White bread slices; 30 ml Pine nuts; 45 ml Butter; Lemon honey

20 min 4 servings

Part of menuLord Wellington's Sunday Dinner

Warm, golden goat cheese on crisp butter-fried bread, with salt-roasted pine nuts and a drizzle of lemon honey. A quick starter where the tang of the cheese and the sweetness of the honey balance each other perfectly.

Servings

Ingredients

Goat cheese (Chèvre)1 piece
White bread slices4 pcs
Pine nuts1 fl oz
Butter1.5 fl oz
Lemon honey

Nutrition per serving

Energy216 kcal

Protein3.9 g

Carbohydrates19.6 g

Fat13.3 g

Fiber1.7 g

Instructions

Cut the bread to shape, for example by pressing out rounds that fit the goat cheese, and fry in butter until golden brown on both sides. Put the slices on kitchen paper to let some of the excess fat drain off.

Cut the goat cheese into slices 7–8 mm (⅓ inch) thick and place them on the bread. Put them in the oven at 275°C (525°F) until the cheese has taken on a little colour. Meanwhile, toast the pine nuts in a frying pan with a little salt. Add a splash of water so the salt dissolves; when the water evaporates it leaves a salty coating on the nuts. Stir all the time so the nuts don’t burn, and as soon as they start to colour, tip them straight onto a plate and let them cool.

Plate the toasts, scatter over the pine nuts and drizzle with the honey.

Tips & Inspiration

Chèvre

Chèvre means goat in French, and the word is used for soft, white goat cheese. It has a fresh, slightly tangy flavour that becomes milder and creamier when the cheese is warmed, which is why it works so well grilled on bread or in a warm sauce. Honey, nuts and beetroot are classic companions that balance the tang.

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.