We made a version of this at the custom Cuban Hard Cheese, Feta and Chevre class I taught last week. After the class, I made it again…like this.
I ate most of it in one sitting.
First, if you have access to your own raw goat milk, make chevre. If you don’t, go buy a plain log of chevre (i.e. goat cheese) at the store.
Make your chevre into about a 4″ in diameter, 1″ tall pancake.
Then, cut up almonds (unsalted) and dried apples into little pieces.
Next, press the almond and apple mixture into all sides of the chevre.
Cut out a slice…or leave it hole for serving as an appetizer.
Then, drizzle the slice…or the whole thing…with agave nectar. (I would have used raw, local honey, but I didn’t have any.)
Serve with a fork. Eat all in one sitting.
Or, since that might not be polite at a party, serve it with thinly sliced apples.
- The Goat Cheese Lady