Cheese with honey

1/2 cup almonds
1/8 cup walnuts
3/8 cup sugar
5/8 cup light olive oil
24 raspberries, washed
1 1/8 cup Monte Enebro cheese (soft goat cheese)
1/4 cup orange blossom honey

Preheat the oven to 185Fº. Place the almonds and walnuts on an oven tray and bake them for 6 to 7 minutes. Remove from the oven. Break the walnuts into small pieces and put them to one side along with 12 of the almonds. Place the rest of the almonds in a food processor with the sugar and olive oil. Whizz until you get a smooth paste and then reserve.

Place 12 raspberries in a very fine sieve over a bowl and press them gently with a spoon to get a fine purée. Discard the seeds left in the sieve.

To serve, place some almond paste on each plate and drizzle a little of the raspberry purée on top. Place a slice of cheese in the centre of each plate and pour the honey over the cheese. Scatter over some of the reserved walnuts and almonds and garnish with the rest of the raspberries.

Preparation by: Sonia Fuentes/©ICEX

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