For love of goat cheese
My fella sometimes jokes that I love goat cheese more than I love him. He’s not entirely wrong.
I love goat cheese so much that last summer I taught myself to make different varieties of goat cheese from different varieties of goat’s milk. It got stinky at times. And then I got creative. I started making goat cheese with powdered herbs and crushed edible flowers. I started making goat cheese medallions and herbed goat cheese bread (of the gluten free variety). I made savory goat cheese muffins and cubed goat cheese croutons.
More than that, I love goat cheese so much that I’m fine eating it with only the simplest of preparation. Here’s one way to enjoy a light summer anytime snack or breakfast that feels fancier than it is.
Till we beet again,
2-6 ounces of goat cheese sliced into 1/2 inch pieces or crumbled
1/4 cup of walnuts
1 tablespoon of honey (more if you use more goat cheese)
pinch of cinnamon
Fruit for fruit salad: I used chopped mango, green grapes, blueberries and strawberries
1/2 tsp. of fresh lemon juice
1/2 tsp. of maple syrup
1/4 tsp. vanilla extract
Coconut Oil spray
This one is easy, just keep an eye on it since the walnuts can burn
Spray a small cookie sheet with the coconut oil spray and arrange the goat cheese. Toast for about 4 minutes on 300 degrees or until it just starts to brown gently or bubble.
Drizzle honey on top and continue to bake, adding walnuts on top and drizzling more honey if desired. The amount of honey or baking really depends on you.
In a small bowl, blend honey and maple syrup with cinnamon and vanilla extract.
Remove from oven (I use a countertop oven) and if desired, crumble into small pieces. Arrange on plate. Arrange fruit on plate and drizzle lemon juice mix on top.
Don’t share with anyone!
Did you make this recipe? Hashtag it #EvolvedFoodie and share on social media or below if you’re so inclined. I love to see your delicious dishes!