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Receta Hazelnut Grilled Goats Cheese With Beetroot, Pear Parmesan
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Ingredientes
- Ingredients
- 4 x Crottini goat cheese, halved
- 4 Tbsp. Grnd hazelnuts
- 4 Tbsp. Hazelnut oil
- 2 sm Cooked beetroot, (sliced)
- 1 x Ripe pear, (peeled and cut into wedges)
- 4 x Spring onions
- 1 sm Selection of salad leaves
- 150 gm Parmesan Reggiano
- 1 tsp Raspberry vinegar
- 2 Tbsp. Red wine vinegar
- 6 Tbsp. Hazelnut oil
- 1 Tbsp. Dijon mustard
- 1 pch Sugar
Direcciones
- Pass the cheese through the hazelnut oil, then pass through the grnd hazelnut. Place on a baking sheet, ready to grill.
- Dust the parmesan over a baking sheet to create a rough 3 inch circle.
- Prepare 8. Bake for 3 min till golden brown, remove and cold.
- Blend the ingredients for the dressing together. Mix the sliced beetroot and pear with the dressing, add in the spring onions and salad leaves and dress on serving plates. Grill the cheese unitl golden brown in colour about 3-4 min.
- Place the cheeses on the salad leaves, garnish with the parmesan biscuits and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 177 | |
| Calories from Fat 160 | 90% |
| Total Fat 18.12g | 23% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 59mg | 2% |
| Total Carbs 4.15g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.35g | 2% |
| Protein 0.54g | 1% |
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