Goat's curd, toasted almonds and acacia honey
Sunday 01 May 2011
This is a simple dish with which to finish a meal. Really fresh young goat's cheese works really beautifully with a light honey that is not too overpowering – acacia works beautifully.
This is not really a recipe at all – the quantities are not really important, but rather the combination. It is best served on individual plates so that it retains some sort of neatness. It is important to roast the nuts lightly, as it tickles out their flavour. Buy nuts only in small amounts, as they tend to oxidise quickly.
A handful of almonds
4 generous tbsp goat's curd
4 tsp acacia honey
A small pinch of salt
Heat the oven to 180C/350F/Gas4. Place the almonds on a baking tray and roast for 3-4 minutes or until just very lightly brown. Remove and allow to cool to room temperature.
Arrange the almonds, goat's curd and honey on individual plates and finish with a pinch of salt. Serve with a fine crisp bread such as pane carasau.
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