Goat's cheese rounds with honey, walnut, rocket and umeboshi
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Christmas day can be one of the most stressful time of the year for home cooks. Make your life easier with Danny’s delicious goat’s cheese canapé recipe, which features sweet and sour pickled plums and can be whipped up in a matter of minutes.
Ingredients
- 2 logs of goat's cheese , weighing 150g each
- 50g of walnuts
- 75ml of honey
- fresh rocket leaves
- 3 umeboshi
Method
1
First, blitz your walnuts. Tip them into a food processor and pulse for a minute or two. You want them to chopped into a nice crumb with small chunks but not too fine
2
Next, take two plates. Cover one with the chopped walnuts and pour the 50ml of honey over the other plate
3
Then take the goat's cheese logs and roll them in the honey plate, making sure that they are nicely coated at both ends. Repeat with the walnut plate, again making sure that everything is coated
4
Place on a chopping board, slice each one into 8 even rounds and then place on a platter. Using the remaining honey, dot each disk with a small dab and then arrange two rocket leaves on top of each one
5
Finally, take your umeboshi, remove the stone and cut up and divide into small quarters. If you want to take your time, you could cut them into circles but this isn’t really necessary
6
Place two pieces of pale red plum at the base of the rocket leaves and then serve
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Goat's cheese rounds with honey, walnut, rocket and umeboshi
