12 shelled walnuts, or about 1/3 cup walnut pieces
1 log fresh mild chèvre (about 9 ounces)
1 tablespoon honey, or to taste
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fresh fruit slices (optional)
plain crackers or water biscuits (optional)
Toast the walnuts (see page 354). Slice the log of chèvre into 12 rounds, and arrange them either on four small dessert plates or on a larger platter. Scatter the walnuts over the cheese and drizzle with the honey. Serve plain or garnished with fresh fruit, such as cherries, strawberries, or sliced apples or pears. Plain creackers, such as water biscuits, are another tasty accompaniment.
PER SERVING: 247 CALORIES, 10.6 G PROTEIN, 20.2 G FAT, 7.5 G CARBOHYDRATE, 713 MG SODIUM, 57 MG CHOLESTEROL.
TOTAL TIME
5 minutes
SERVINGS
4
MENU
Serve after Crostini with Olivada (see pages 262, 49) and Chilled Moroccan Tomato Soup (see page 26), or after Beans and Greens (see page 120) with Bruschetta (see page 262) and tomatoes.
We first encountered this dish being demonstrated in a local grocery store by the folks from Goat Folks Farm in Interlaken, New York. We were delighted by the surprising flavors and by how quick and easy it is to make. Use a locally produced cheese, if you can, for the freshest taste.