Vegetarian Christmas starter recipe for 6 people, takes only 25 mins; recipe has goat's cheese, hazelnut, breadcrumb, egg, watercress, olive oil, red onion, balsamic vinegar and clear honey.
Baked goat's cheese with hazelnut crust & balsamic onions
Course: Vegetarian Christmas starter
Servings
6
servings
Prep time
30 mins
Ingredients
- Olive Oil: 3 tbsp olive oil
- Red Onion: 3 red onions, halved and thinly sliced
- Egg: 2 eggs, beaten
- Balsamic Vinegar: 4 tbsp balsamic vinegar
- Watercress: red chicory leaves, rocket and watercress, to serve
- Breadcrumb: 25g breadcrumbs
- Clear Honey: 4 tbsp mild-flavoured clear honey
- Hazelnut: 50g hazelnuts, chopped
- Goat'S Cheese: 3 x 100g goat's cheese (we used Capricorn)
Directions
- 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.
- 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.
- 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.
- 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.
