Baked goat’s cheese with hazelnut crust & balsamic onions

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• Sue C

  07 December 2011

  Sue C rated and commented on this recipe

  

  I did this for a dinner party starter - excellent because it can all be prepared in advance. The combination of the cheese with the sweet onions was delicious. I served it with walnut bread. The onions needed longer cooking, about 20 minutes, to make sure they were fully soft before adding good balsamic vinegar (a thick, sweet one, not cheap acidic stuff!) and honey. I needed only one egg for six portions, not two as the recipe states. Don't panic if the cheeses ooze a little while cooking - mine did, but they emerged from the baking tray cleanly, and looked really good when served up.

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• Janie

  22 February 2012

  Janie rated and commented on this recipe

  

  Excellent recipe, I agree with the one egg and cooking the onions longer than the recipe states (around 15 minutes). Be sure to use the chicory as the combination of the bitter chicory against the sweetness of the onion is superb.

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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

FOR THE ONIONS

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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 25 mins

Vegetarian

Freeze up to 3 months

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

FOR THE ONIONS

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

PER SERVING

366 kcalories, protein 14.0g, carbohydrate 17.0g, fat 28.0 g, saturated fat 11.0g, fibre 1.0g, sugar 12.0g, salt 1.05 g

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