Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Goat cheese - divided

  2. Into 4 round disks

  3. 1/4 Cascabel chile - toasted in dry pan,

  4. Ground in a coffee grinder

  5. 1/4 cup 59ml Pistachio nuts - toasted in dry pan,

  6. Ground in a grinder or food processor 1/4 cup 36g / 1 1/3oz Bread crumbs

  7. (Japanese panko, if available)

  8. 1 tablespoon 15ml Olive oil

  9. Balsamic Vinaigrette

  10. 1/2 cup 118ml Good olive oil

  11. 1/4 cup 59ml Balsamic vinegar

  12. 2 Shallots - minced

  13. 1 teaspoon 5ml Finely-chopped fresh thyme leaves

  14. 1 teaspoon 5ml Finely-chopped fresh rosemary leaves

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

  17. Hot Candied Walnuts

  18. 1 cup 237ml Shelled walnuts

  19. 1/4 cup 49g / 1.7oz Sugar

  20. 1/4 teaspoon 1 1/3ml Cayenne pepper

  21. 1/8 teaspoon 0.6ml Salt

Instructions Jump to Ingredients ↑

  1. Crust the cheese with the chile, nuts, and bread crumbs and a little salt. Heat 1 tablespoon olive oil in a nonstick pan (large enough to fit all 4 disks comfortably) on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

  2. On each of 4 plates, place a round of crusted goat cheese. Drizzle with Balsamic Vinaigrette and sprinkle with the Hot Candied Walnuts.

  3. For the Balsamic Vinaigrette: Combine all ingredients and season with salt and pepper.

  4. For the Hot Candied Walnuts: In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces. Set aside until needed.

  5. This recipe yields 4 servings.


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