Baked goat cheese with fig mustard and fried arugula
Ingredients for Baked goat cheese with fig mustard and fried arugula
Amount | Ingredient |
---|---|
4 pcs | Fresh goat cheese (125g-150g) |
3 tbsp | Pine nuts |
2 Scb | Toast |
1 tsp | Honey |
20 g | Butter |
1 pinch | Salt |
4 tbsp | Fig mustard |
1 / 2 l | Frying oil |
1 pc | Fresh baguette |
Baked goat cheese with fig mustard and fried arugula Directions
Roast for Gratiniermasse pine nuts in a pan without oil, stirring continuously. A tablespoon full cover for garnish. Debark toast, mash with the remaining pine nuts in a food processor. Softened butter and stir in honey and salt lightly.
Clean, wash and arugula. Be sure to thoroughly dry, do not save it with a paper towel.
Heat the oil for the arugula in a deep fryer (175 degrees).
Goat Cheese Spread with Gratiniermasse and bake in preheated oven, bake until it begins to melt and has a slight tan.
During the time the rocket in several small portions of 20-30 seconds until crisp, deep fried, but still green. To drain on paper towels and salt lightly set.
Goat cheese in the middle of the plate deposit, by moving with arugula. Serve with French bread or whole wheat bread only.
A light red wine gives this food to perfection.
Works wonderfully with fresh salad and dressing, as in the recipe photo. In preparation, I have mixed a chopped chili pepper gratin under the ground. A slight deviation from the original recipe.