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cheese rounds chevre salt bread crumbs canola oil gelatin blush wine peaches chile orange juice sugar
Viewed: 28 - Published at: 6 years agoIngredients
- baked cheese
- 4 x 4 ounce. rounds chevre salt and pepper, to taste cumin
- 8 Tbsp. bread crumbs
- 4 tsp canola oil compote
- 1 tsp gelatin
- 3 ounce blush wine
- 3 x ripe peaches
- 1 x habanero chile
- 3 ounce orange juice sugar to taste
Method
- Press and shape cheese rounds into patties about 5 inches in diameter.
- Dust each with salt, pepper, and a healthy pinch of cumin.
- Place each on a spotlessly clean ovenproof bread and butter plate about the same size as the cheese.
- Top each with 2 TBSP of bread crumbs and drizzle with 1 tsp.
- of oil.
- Bake at 350-degrees F. for 15 min, till cheese is lightly browned and bubbling slightly.
- Blom gelatin in wine.
- Steam peaches for 30 seconds then shock in cool water.
- Peel and pit peaches, then slice each into 6 pcs.
- Wearing gloves to protect your skin, trim chile, removing all seeds.
- Dice to size of brunoise [1/8" dice].
- In saucepan, add in all ingredients except sugar.
- Once mix comes to a boil, reduce heat to a simmer and cook 25 min or possibly till thickened.
- Add in sugar to taste and chill.
- Serve dollop (about 2 ounces) of compote on center of baked goat cheese or possibly alongside in a ramekin.
- Garnish with fresh chervil or possibly cilantro.
