Goat Cheese with Sweet and Spicy Nuts
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
FOR THE SWEET AND SPICY NUTS: ¼ CUP ROUGHLY CHOPPED PECANS
¼ CUP ROUGHLY CHOPPED WALNUTS
¼ CUP ROUGHLY CHOPPED CASHEWS
¼ CUP ROUGHLY CHOPPED ALMONDS
¼ CUP ROUGHLY CHOPPED PISTACHIOS
2 TABLESPOONS UNSALTED BUTTER, MELTED
2 TABLESPOONS MAPLE SYRUP
½ TEASPOON FINE SEA SALT
¼ TEASPOON CAYENNE PEPPER
FOR THE GOAT CHEESE: 8OZ SOFT GOAT CHEESE (CHÈVRE)
1 TABLESPOON MAPLE SYRUP
FINELY GRATED ZEST OF 1 ORANGE
½ TEASPOON GROUND CARDAMOM
TO SERVE: ¼ CUP CHOPPED DRIED CRANBERRIES
12 SOURDOUGH WASA
ORANGE ZEST, SPRINKLED
How to:
1.
Preheat oven to 350℉. Line a large sheet pan with parchment paper.
2.
In a medium bowl combine pecans, walnuts, cashews, almonds, pistachios, butter, maple syrup, salt, and cayenne. Stir well to coat.
3.
Spread out nuts on prepared sheet pan in a single layer. Bake, stirring every 10 minutes, until nuts are toasted, 15-20 minutes. Set aside to cool.
4.
While nuts toast, in a food processor combine goat cheese, maple syrup, orange zest, and cardamom. Process until smooth.
5.
Stir cranberries into cooled nut mixture.
6.
To serve, spread some of the goat cheese on each Wasa and top with nut mixture. Use a rasp grater to grate some orange zest over each Wasa.
7.
Store leftover nut mixture in an airtight container at room temperature for up to 2 weeks.
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