European
Portugal - Starters
Tosta de Queijo de Cabra com Mel e Nozes
Chef's Menu Description
Toasted rustic Portuguese sourdough topped with warm grilled goat's cheese, roasted walnuts, rosemary, and sweet wild mountain honey.
Ingredients
- • 4 thick slices rustic Portuguese sourdough (pão de Mafra ou Alentejano)
- • 200g Portuguese goat's cheese log (queijo de cabra curado ou fresco), sliced into rounds
- • 40g walnut halves, lightly toasted
- • 3 tbsp Portuguese wildflower honey (mel de urze ou rosmaninho)
- • Few sprigs fresh rosemary, olive oil and black pepper
Preparation Steps
1
Phase 1
Brush bread slices lightly with olive oil and toast on a grill or oven at 200°C for 4 minutes until golden and crisp.
2
Phase 2
Place rounds of goat's cheese on each toast. Scatter toasted walnuts around the cheese.
3
Phase 3
Flash under a hot oven grill for 3-4 minutes until the goat's cheese is bubbling, soft, and lightly caramelized at edges.
4
Phase 4
Drizzle generously with wild honey, sprinkle with fresh rosemary leaves and cracked black pepper, and serve warm.