Special Diet

Baked Goats’ Cheese with Honey and Pistachio

cook 30 mins
  • 8 vine leaves, rinsed well in cold water
  • melted butter, for brushing
  • 65 g (2 1/2 oz) pistachio nuts
  • 4 small Crottin de Chèvre
  • 4 teaspoons white wine
  • 1 garlic clove, crushed
  • 2 tablespoons cider vinegar
  • 1 tablespoon runny honey
  • 6 tablespoons extra virgin olive oil
  • 2 pears, cored and thinly sliced
  • 2 small radicchio, leaves separated
  • salt and pepper
  • Gently dry the vine leaves, then on a clean work surface lay one flat and partly overlap another leaf side by side (by about one-third). Repeat with the other 6 vine leaves; you should end up with 4 pairs. Brush the leaves with a little melted butter and set aside. Whizz the pistachio nuts in a small food processor until coarsely ground.
  • Brush the cheeses with the remaining melted butter and then roll them in the chopped pistachios to coat. Place a cheese portion in the centre of each pair of leaves and sprinkle with the wine. Form a parcel by bringing the vine leaves up around each cheese and secure with string or cocktail sticks. Place the cheese parcels on a baking sheet and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 12–15 minutes.
  • Meanwhile, make the salad. Whisk the garlic, vinegar, honey and seasoning together, then gradually whisk in the oil. Toss with the pear and radicchio leaves and set aside.
  • Serve the crottins, still in their vine leaf wrappings to be unwrapped at the table, accompanied by the salad.
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