#bettinerecipes
Fresh goat cheese with an herb crust, crackers and pear compote
Looking for a surprising starter or appetiser? Then this recipe is perfect! This flavourful dish combines the creaminess of goat cheese with a crunchy herb crust, homemade crackers and a delicious pear compote. A culinary treat, and perhaps good to combine with Christmas dinner. Tip: would you like to be ready quicker? Then stock up on fig toast and only make the pear compote and goat cheese with herb crust.
Preparation time
30 minutes
Cooking time
240 minutes
Total time
270 minutes
Ingredients
| For the toast | |
|---|---|
| 200 g | flour |
| 2 tsp. | baking powder |
| 1 tsp. | salt |
| 1 tsp. | sugar |
| 100 g | pecans |
| 100 g | dried figs |
| 250 ml | water |
| For the pear compote | |
|---|---|
| 3 | pears |
| 1 | splash of white wine |
| 4 tbsp | sugar |
| For the goat cheese roll | |
|---|---|
| 50 g | dried apricots |
| 50 g | pecans |
| 1 big handful of | fresh parsley |
| 1 tsp. | garlic powder |
| 1 tbsp | sumac |
| 250 g | Bettine goat cheese natural |
Preparation
-
- Preheat the oven to 180°C. For the crackers, mix together all ingredients except the water. Add the water and stir to form a batter. Grease a baking tin and line it with baking paper. Spoon in the batter and bake in the oven for 30 minutes. Let cool and place in the freezer for at least 4 hours.
- Peel the pears and cut into cubes. Put with the wine and sugar in a saucepan and cook over low heat for 20 minutes to a compote, spoon into a pot and leave until use.
- Finely chop the apricots, pecans and parsley. Mix with the garlic powder and sumac, spread on a deep plate or baking sheet. Press the goat cheese slices firmly together so they stick together and roll them through the crumbs so they are coated all around. Store in the fridge until use.
- Preheat the oven to 200°C. Remove the toast bread from the freezer and cut thin slices with a serrated knife. place them on a baking tray lined with baking paper and bake for 10-15 minutes until golden brown.
- Serve the goat cheese rolls with the toast and pear compote.
