#bettinerecipes
Baked goat cheese with savoury crumble
Surely the ultimate snack is baguette with baked cheese and warm nuts. Be careful not to bake it too long. The cheese is at its tastiest when it is golden brown in colour and soft on the inside, but not so soft that it flows out over the board. You can serve the fried cheese as a snack, but you can also serve it as a side dish with a light salad, for example.
Total time
25 minutes
Ingredients
for 4 people| 4 | big tablespoons of oats |
| 2 tbsp | flour |
| 50 g | nuts |
| 1 tbsp | honey |
| 2 tbsp | olive oil |
| 1 | garlic clove |
| 2 | springs of rosemary |
| 2 | springs oregano |
| 1 | sprig of thyme |
| 2 | sprigs of sage |
| 250 g | Bettine No3 |
| 100 g | mango-ginger chutney |
| 1 | rustic baguette |
Preparation
-
- Preheat the oven to 180°C.
- Mix together the oats, flour, nuts, honey and olive oil into a crumbly mixture.
- Finely chop half the spices and knead into the crumbs.
- Place the crumbs on a baking tray lined with baking paper.
- Place the Bettine No3 cut side down with the crumbs and bake for 15 minutes until golden brown.
- Place the warm Bettine No3 on a pretty serving platter and spread the crumble on top. Garnish with the rest of the herbs and serve with the mango-ginger chutney and baguette.
Delicious with a blond beer
