Coffee-Roasted Crottin Goat Cheese with Honey-Balsamic Glaze and Walnut Crunch

Ingredients

• 2 pieces crottin goat cheese
• 60 ml strong espresso coffee
• 1 tsp ground coffee
• 2 tbsp acacia honey
• 1 tbsp balsamic vinegar
• 40 g walnut halves
• 4 slices country bread
• 1 piece Belgian endive
• 2 tbsp olive oil
• 15 g unsalted butter
• 4 sprigs fresh thyme
• to taste fleur de sel
• to taste whole black peppercorns

Method

1. Brew the strong espresso and let it cool slightly. Preheat the oven to 200°C.
2. In a small saucepan, mix the espresso with the honey and balsamic vinegar. Reduce over low heat until you get a syrup that coats the back of a spoon, then set aside off the heat.
3. Meanwhile, roughly chop the walnut halves. Dry-toast them in a skillet until fragrant, then add the ground coffee and a pinch of fleur de sel. Stir for a few seconds off the heat and spread out on a plate.
4. Cut the Belgian endives in half lengthwise, then into thin, crisp strips. Season them lightly with a drizzle of olive oil and some pepper.
5. Brush the goat cheeses with a little melted butter, then roll them in the walnut-coffee mixture on all sides, pressing lightly.
6. Place the breaded goat cheeses on a baking sheet lined with parchment paper and bake until hot to the center and slightly softened, without melting completely.
7. During baking, toast the slices of country bread and optionally rub them with a little olive oil.
8. To plate: lay down the toasted bread slices, arrange the endive strips on top, then place a warm goat cheese in the center. Drizzle generously with the still-warm honey-balsamic espresso syrup.
9. Finish with a few fresh thyme leaves, a grind of black pepper, and a pinch of fleur de sel. Serve immediately, while hot.

Nutrition

Per serving

Energy

752.6 kcal

Protein

21.33 g

Carbohydrate

51.05 g

Fat

52.07 g

Fibre

5.88 g

Calcium

126.87 mg

Iron

2.4 mg

Magnesium

59 mg