You just gotta love goat cheese!
How about you? Are you a fan of goat cheese?
As much as goat cheese has won in popularity over the years, I still know quite a lot of people who are not fond of it though. Fortunately both the hubs and I are crazy about it.
Next time you go to your local supermarket, take a good look at the cheese section. You would be amazed by how many different goat cheeses that are on offer. Years ago goat cheese had an image problem. It used to be the only dish in restaurants suitable for vegetarians.
You know, the classic goat cheese salad with balsamic reduction on top.
Nowadays goat cheese, and especially the artisanal ones, are considered a delicacy. And no longer vegetarians only buy them, but anyone who loves food. At least that’s my personal view.
What’s your opinion? Do you agree with me or do you have another way to look at it?
Let me know in the comment bow below the recipe!
I’d like to hear about your thoughts.
Warm Goat Cheese Salad with Pistachio Nuts
This warm goat cheese salad is another family classic.
And again a recipe that I picked up in a magazine. It looked and sounded fab, so we tried it out immediately. Years later, we still make this warm goat cheese salad pretty often, especially for lunch.
The softness of the gooey baked warm goat cheese and then that savory toasted crunch of the pistachio nut coating are just great. If I don’t have pistachios, I often use sesame seeds instead.
Do you love recipes with goat cheese in it?
Then also check out my stuffed goat cheese tortellini with sun dried tomatoes!
- 7 oz soft goat’s cheese roll (200 g)
- 3,5 oz pistachio nuts (100 g), salted
- 7 oz romaine lettuce (200 g)
- a handful cherry tomatoes
- a handful seedless grapes
- 2 tbsp red onion chopped
- 3 tbsp fresh parsley chopped
- 1 tsp strong mustard
- olive oil
- 2 tbsp balsamic vinegar
- 1 egg yolk
Add the pistachios to a blender. Pulse for a couple of seconds until you get a fine crumble.
Pour it in a deep plate and season with some pepper and salt. Slice the goat cheese up into 6 to 8 slices.
Then combine the egg yolk, mustard and a tablespoon of milk or water in a small cup. Season with pepper and salt.
- Then brush the top of the goat cheese slices with the beaten yolk.
Dip them in the pistachio crumble. Then brush the other side of the goat cheese with the egg wash and sprinkle with the pistachio until nicely coated.
- Then place the goat cheese on a baking tray lined with baking paper, season with extra pepper and place them in the fridge for 10 minutes until chilled.
Shred the lettuce and transfer it to a large mixing bowl. Sprinkle with olive oil and balsamic vinegar. Season with a little salt.
Stir the lettuce. Slice the cherry tomatoes and grapes in half and then add this to the lettuce.
Grill the goat cheese under a hot grill for 4 minutes on both sides until golden. Place the grape and cherry tomatoes salad onto plates. Then top with the grilled goat cheese. Garnish with the chopped parsley and red onion. Serve immediately.