GOATS’ CHEESE PINE NUT LOG
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
- Roughly chop pine nuts and transfer to a plate.
- 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.
- When ready to serve, remove the plastic wrap. Roll the cheese log in the toasted pine nuts to coat evenly all over.
- 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.