Creamy goat's cheese with chive & pomegranate

Creamy goat's cheese with chive & pomegranate

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(18 ratings)

Prep: 10 mins No cook

Easy

Serves 6
Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal228
  • fat10g
  • saturates6g
  • carbs24g
  • sugars5g
  • fibre3g
  • protein12g
  • salt0.98g
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Ingredients

  • 150g pack soft, rindless goat's cheese
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 50g pomegranate seeds, from a tub
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • ½ small bunch chives, snipped
  • 1 tbsp clear honey
  • 2 tsp red or white wine vinegar
  • loaf of crusty bread, to serve

Method

  1. Mash the goat’s cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.

  2. Stir together the honey and vinegar, then as you’re about to serve, drizzle over the plate. Enjoy with crusty bread.

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Comments (23)

kazndj's picture

i made this as an amuse bouche for my sister, husband and my family one sunday lunch. the texture of the goats cheese and the colour of the pomegranate seeds with the chives is so fresh. the dressing adds a lovely tang. i then made crab salad with grapefruit and chardonay vinegar dressing, served with crunchy ciabatta. appetizer consisted of tomatoe sorbet with vodka and celery sticks. mains was slow braised shin of beef in port and guiness with pickled walnuts and pastry tops, mash and green beans. puddings were tangerine mouse ice cream with rhubarb soup and lemone polenta cake with bluberry coulis. traditional cheeses and chocolate truffles with coffee. all in all a superb dinner (if i say so myself). would definately recommend making the goats cheese it takes no time at all and looks stunning. kazzy p.

vetski's picture
5

AWESOME!! How to impress diners simply - you definitely get the !!
WOW factor.I have made this dish twice now, at BBQ's - everyone loves it.

I buy olive sourdough and sundried tomato sourdough bread for the 'dipping' part. Also you can't buy pomegranate seeds in a tub in Australia, but Ihave roughly found that 1/2 a pomegranate will give you plenty of seeds.

lindeens's picture
4

Very tasty! Added more goat cheese to bring out its taste in the dish.

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