Baked goat’s cheese with honey & rosemary

Baked goat’s cheese with honey & rosemary

Queijo no forno com mel e rosmaninho

By
From
Lisbon
Serves
2 as a starter
Photographer
Steven Joyce

This is inspired by a dish I tried at Cantinho Lusitana, a tiny but wonderful restaurant, run by husband and wife team Silvia and João. It doesn’t matter whether the cheese you choose is really ripe or not. A really ripe cheese will become oozy during cooking, whereas a young cheese will have a soft, crumbly texture once hot.

Ingredients

Quantity Ingredient
1 x 4cm thick slice goat’s cheese, cut from a large log, with rind
15 rosemary leaves
3 tablespoons runny honey
crusty bread, to serve

Method

  1. Preheat the oven to 200ºC.
  2. Place the cheese in a small baking dish with a lid (the more snugly the cheese fits, the better it will hold together). Top with the rosemary leaves and the honey, cover and place in the oven. Cook for about 12½ minutes, by which time the cheese will have started to melt and become deliciously runny. Remove from the oven carefully, as the honey will be bubbling and very hot.
  3. Leave to cool for a couple of minutes, then serve with plenty of crusty bread for smearing and dunking.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again