in the kitchen

in the kitchen

Thursday, June 30, 2011

Nuts and Cheese for Breakfast

 Here is another way to serve nut encrusted goat cheese-for breakfast this time!
Nut Crusted Goat Cheese
4 ounces fresh goat cheese
1/4 cup hazel nuts
1/4 cup walnuts
1/4 teaspoon fresh ground pepper
1 large cinnamon raisin bagel (or whole wheat or sourdough)
8 pitted dates, optional
Slice the cheese into 2 ounce, 1/2 inch thick disks. Chop nuts coarsely and place in a shallow dish. Mix pepper in and then press the cheese circles into the nut mixture until coated on all sides. Refrigerate for 5 to 10 minutes. Place a non-stick skillet over medium high heat. When pan is hot, place nutted cheese disks in it and cook 1 to 2 minutes until nuts are toasted but not burned. Turn disk over and toast other side. Serve with warmed, halved bagel and dates. Spread warmed cheese on bagel to eat. Serves 2 people.

Hints: The cheese can be sliced and patted into the disk shape. Patting the cheese so that the nuts stick may flatten them a bit. Just be sure it is about 1/2 inch thick when cooking so that the cheese gets soft and spreadable but does not melt into the skillet by the time the nuts are toasted. The dates are a nice flavor and texture compliment. I warm the bagel in the microwave for 20 seconds or so. But you could toast them lightly. As in the last post, you could try crusting and toasting another semi-soft cheese, one with a milder flavor if goat cheese is too strong for your palate.

This breakfast has protein, carbs and calcium- a good start to your day. Add a fruit or some juice and your day will be off on the right foot. (It makes a nice snack later in the day as well.)

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