Baked goat’s cheese with hazelnut crust & balsamic onions

Baked goat’s cheese with hazelnut crust & balsamic onions

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(5 ratings)

Prep: 30 mins Cook: 25 mins


Serves 6
This simple breaded cheese can be made ahead and frozen, ready to use as a starter for a dinner party with friends

Nutrition and extra info

  • Freeze up to 3 months
  • Vegetarian

Nutrition: per serving

  • kcal366
  • fat28g
  • saturates11g
  • carbs17g
  • sugars12g
  • fibre1g
  • protein14g
  • salt1.05g


  • 3 x 100g goat's cheese (we used Capricorn)
  • 50g hazelnuts, chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 25g breadcrumbs
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • red chicory leaves, rocket and watercress, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

For the onions

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 red onions, halved and thinly sliced
  • 4 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 tbsp mild-flavoured clear honey


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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22nd Feb, 2012
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.
7th Dec, 2011
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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