Name: Baked goat’s cheese with hazelnut crust & balsamic onions
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Cuisine: French
Ingredients: 3 x 100g goat's cheese (we used Capricorn); 50g hazelnuts chopped; 25g breadcrumbs; 2 eggs beaten; red chicory leaves, rocket and watercress to serve; 3 tbsp olive oil; 3 red onions halved and thinly sliced; 4 tbsp balsamic vinegar; 4 tbsp mild-flavoured clear honey

Baked goat’s cheese with hazelnut crust & balsamic onions

3 x 100g goat's cheese
(we used Capricorn)
50g hazelnuts
chopped
25g breadcrumbs
2 eggs
beaten
red chicory leaves, rocket and watercress
to serve

For the onions

3 tbsp olive oil
3 red onions
halved and thinly sliced
4 tbsp balsamic vinegar
4 tbsp mild-flavoured clear honey

Method

step 1
Halve the goat‘s cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
step 2
For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
step 3
To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you‘re baking from frozen, add another 5 mins.
step 4
Arrange the salad leaves on plates and spoon the onions on top. Add the goat‘s cheese, drizzle with any juice from the onions and serve immediately.