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Recipe Detail Page
Warm Goat Cheese Platter
Autumn 2020
This is all the good things—honey, molten cheese, nuts and great bread. It takes virtually no time and I’m sure you’ll come back to this one over and over again. Albert’s Leap Ashley is an Ontario-made ash rind cheese; your best bet for finding it is in a dedicated cheese shop, but some large grocery stores carry it as well. If unavailable, use a 340-g wheel of goats’ brie instead, but do not remove top layer of rind.
Serves 6 to 8
12 oz (340 g) Albert’s Leap Ashley cheese
¼ cup (60 mL) runny honey, divided
⅓ cup (80 mL) toasted walnut pieces
½ tsp (2 mL) chopped rosemary
6 large slices good-quality sourdough, toasted and cut in half
1 large ripe pear
1 Arrange rack in middle of oven; turn on broiler.
2 Cut a thin slice to remove top rind from the cheese; brush exposed cheese with a small amount of the honey, reserving remaining honey for later.
3 Place cheese, exposed side up, in a small oven proof skillet and bake until cheese is molten and top is golden, about 8 minutes. Remove skillet to a board (over a small trivet to prevent burning board), drizzle with remaining honey, top with nuts and rosemary. Arrange toast on board.
4 Core and thinly slice pear; add to board and serve, encouraging guests to spread the molten cheese, nuts and honey on the toast and to top with a pear slice.
Serves 6 to 8
