Baked goat’s cheese with hazelnut crust & balsamic onions
Baked goat’s cheese with hazelnut crust & balsamic onions might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 227 calories. For 74 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 89 people were impressed by this recipe. A mixture of olive oil, breadcrumbs, goat cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 55 minutes. Overall, this recipe earns a rather bad spoonacular score of 39%. Similar recipes include Goat Cheese Pizza with Caramelized Onions, Baby Greens and Balsamic Reduction, Pan Seared Steaks with Balsamic Red Onions and Roasted Garlic and Porcini Mushroom Goat Cheese Butter, and Balsamic-Strawberry Baked Goat Cheese Dip.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 25 minutes
Ingredients:
4 tbsp balsamic vinegar
25g breadcrumbs
red chicory leaves, rocket and watercress, to serve
4 tbsp mild-flavoured clear honey
2 eggs, beaten
3 x 100g goat's cheese (we used Capricorn)
50g hazelnuts, chopped
3 tbsp olive oil
3 red onions, halved and thinly sliced
Equipment:
aluminum foil
oven
frying pan
baking pan
Cooking instruction summary:
Halve the goat‘s cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan. To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you‘re baking from frozen, add another 5 mins. Arrange the salad leaves on plates and spoon the onions on top. Add the goat‘s cheese, drizzle with any juice from the onions and serve immediately.
Step by step:
1. Halve the goat‘s cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan. To cook and serve, heat oven to 200C/180C fan/gas
2. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you‘re baking from frozen, add another 5 mins. Arrange the salad leaves on plates and spoon the onions on top.
3. Add the goat‘s cheese, drizzle with any juice from the onions and serve immediately.
Nutrition Information:
covered percent of daily need
