Soft creamy goats cheese, walnut tannins, sharp and sweet red onions – say no more!
Want to make it?
Take a small handful of walnut pieces and either a few gluten free breadsticks or crackers and whizz to fine crumbs in a food processor. Slice a goats cheese log into rounds, dip first in well beaten egg and then into your crumb. Place in the fridge to chill for half an hour at least. Bring the oven up to 180C and pop the goats cheese rounds onto a non stick tray. Bake for 15 – 20 minutes until golden.
Serve with a leafy salad and some red onion marmalade or chutney. I had neither, so I quickly sautéed some red onion slices until very soft and added a spoonful of balsamic vinegar and let it reduce until the onions were soft and sticky. Divine!