Gratinated goat cheese with honey and rosemary
2 servings
15 minutes
Gratinated goat cheese with honey and rosemary is an exquisite Italian dish that harmoniously combines the sweetness of honey, the rich aroma of rosemary, and the delicate texture of goat cheese. This recipe embodies the gastronomic traditions of the Mediterranean, where simple yet quality ingredients create a wonderful palette of flavors. Baked in the oven, the cheese develops a light crust, while the honey-balsamic syrup with hints of garlic and lemon adds depth and richness to the dish. Crunchy pine nuts provide a textural contrast, and fresh green salad highlights the sophistication of taste. It is an ideal option for a light dinner or elegant appetizer that will impress with its balance of sweet, salty, and spicy.
1
Mix honey with water in a pot, add vinegar and lemon juice, place on the stove and bring to a boil.
- Wildflower honey: 2 tablespoons
- Water: 4 tablespoons
- Balsamic vinegar of Modena: 1 teaspoon
- Lemon juice: 2 teaspoons
2
Peel young garlic cloves, add to the honey mixture, and boil for about 5 minutes, then add rosemary sprigs. Cook until the syrup thickens.
- Garlic: 1 head
- Fresh rosemary: 2 stems
3
Toast the pine nuts without adding oil until golden brown.
- Pine nuts: 1 tablespoon
4
Cut the goat cheese roll into 8 pieces, brush the cuts with olive oil, and place in a preheated oven at 180 degrees for 5-8 minutes.
- Soft goat cheese: 200 g
5
Arrange the gratinated medallions on plates, drizzle with honey syrup, sprinkle with nuts, and serve with any green salad.
