Go to your farmers’ market and get the freshest and best goat cheese you can find—the tang and texture are critical with a dish this straightforward. Chestnut honey has an earthiness, almost a gaminess, really, that adds depth and structure to the dish.
Recipe information
Yield
serves 4
Ingredients
4 ounces fresh goat cheese
Chestnut honey, for drizzling
2 tablespoons ground or finely chopped hazelnuts
Preparation
Form the goat cheese into 4 quenelles using 2 soup spoons, scooping the cheese out of one and rounding it as you pass the cheese back and forth to form a smooth football shape. Arrange on a plate and drizzle with the honey. Put the nuts in a sieve and dust the plate.
