Roughway Originals: Cobnut crusted goat’s cheese

An original recipe made from our own tasty produce

Nuts and cheese are a classic combination but there is something about the sharpness of goat’s cheese which works particularly well with sweet cobnuts. In this scrumptious cobnut recipe we put together a delicious kent cobnut breadcrumb mix that transforms the cheese to make an irresistible starter.

 

Ingredients:

Serves 2

  • 1 small goats cheese round (around 100g)
  • 25g chopped cobnuts – rough chopped and untoasted
  • Few leaves of fresh thyme – stalks removed
  • Small handful breadcrumbs – fresh or dried like Panko
  • 1 egg, beaten with a pinch of salt and tiny drop of cold water

Method:

  1. Pre-heat oven to 190C/Gas 5
  2. Slice the goats cheese horizontally across the middle into two.
  3. Mix the chopped nuts, breadcrumbs, and thyme leaves in a bowl
  4. Dip the slices of cheese first into the beaten egg and then roll into the crumb/nut mix until covered on all sides.
  5. Bake on a lined tray in a hot oven for approximately 15 minutes or until golden and the goats cheese is beginning to visibly soften/run.
  6. Serve with a leaf salad with beetroot and tangy dressing.
Download Recipe

Roughway Farm Originals have been made in collaboration with Julie Friend, BBC MasterChef Winner 1997. Find out more in our video below!