Goat’s cheese in a hazelnut crust with honey-roasted capsicum

Name: Goat’s cheese in a hazelnut crust with honey-roasted capsicum
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 each red and yellow capsicum, quartered; 2 tsp clear honey; 2 tbs olive oil; 150g soft goat’s cheese; 1/2 cup (50g) hazelnut meal; Wild rocket leaves, balsamic glaze*, and extra virgin olive oil, to serve

Rate now

10m

35m

Goat’s cheese in a hazelnut crust with honey-roasted capsicum

Jump to recipe

by Martin Teplitzky

Chef, author, cooking school owner

Oct 03, 2015

A hazelnut crust is a simple way to dress up goat's cheese, with marinated peppers.

1 each red and yellow capsicum, quartered
2 tsp clear honey
2 tbs olive oil
150g soft goat’s cheese
1/2 cup (50g) hazelnut meal
Wild rocket leaves, balsamic glaze*, and extra virgin olive oil, to serve

Method

1.

Preheat the oven to 200°C and line 2 baking trays with foil.
2.

Place capsicum, skin-side up, on 1 tray. Season and drizzle with honey and oil. Roast for 30 minutes or until caramelised.
3.

Meanwhile, divide cheese into 4 pieces, and roll each piece into a walnut-sized ball. Roll each ball in hazelnut meal to coat well, then flatten slightly. Place on a plate, cover with plastic wrap and chill for 15 minutes to firm up
4.

Transfer the roasted capsicum to a large bowl (with any pan juices). Cover the bowl with plastic wrap and stand for 10 minutes, then peel skins, returning capsicum to the bowl with juices.
5.

Place goat’s cheese balls on the second tray and bake for 5 minutes or until heated through and nuts are golden. The cheese will melt easily, so check halfway.
6.

To serve, divide capsicum and rocket among 4 plates and drizzle over reserved pan juices, balsamic glaze and extra virgin olive oil. Top with goat’s cheese.