INGREDIENTS

40g (⅓ cup) Lucky Toasted Pine Nuts
300g Goat Curd Cheese (chevre)
2 tbsp finely chopped fennel leaves
2 tsp chopped fresh thyme leaves
Finely grated rind of a lemon
¼ tsp freshly ground pepper
1.5cm thick slices of baguette or ciabatta, toasted (or wheat free alternative)
Extra virgin olive oil, for drizzling

DIRECTIONS

1. Roughly chop pine nuts and transfer to a plate.
2. Place the goats’ cheese, herbs, lemon and pepper in a bowl and stir with a fork to blend together. Roll the cheese mixture into a log shape, about 4cm diameter. Roll log tightly in plastic wrap to hold shape and refrigerate for an hour to allow flavours to develop.
3. When ready to serve, remove the plastic wrap. Roll the cheese log in the toasted pine nuts to coat evenly all over.
4. Serve at room temperature with toasted slices of bread and drizzle with a little olive oil.

The cheese log can be prepared a day ahead and kept refrigerated until required.