John Myers
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Caramelized Goat Cheese on Pumpernickel in Walnut Kernel Rain
The perfect caramelized goat cheese on pumpernickel in walnut kernel rain recipe with a picture and simple step-by-step instructions.
For the dressing
- Honey
- 3 disc Pumpernickel
- 75 g Blackberries
- 300 g Arugula
- Walnut fresh
- 300 g Cocktail tomatoes
- 2 Pc. Orange
- 70 g Raspberries
- 100 g Strawberries
- Sprigs of thyme
- Salt and pepper
- 5 Pc. Shish kebab skewer
- 70 g Blackberries
- 0,5 disc Pumpernickel
- 200 ml Cranberry juice
- 70 ml Olive oil
- 7 tbsp Elder-Apple-Lime vinegar
- Salt and pepper
- 1 Pc. Lime
- 1 tsp Currant jelly
- Place goat cheese on pumpernickel and cut to size, cover with thyme and honey as required. Skewer 4 cocktail tomatoes on each of the shashlik skewers. Wash off 300 g rocket, 150 g blackberries, 70 g raspberries and 100 g strawberries and dry them well. Cut the orange fillets from two oranges and cut the strawberries in half.
Prepare the dressing
- Roast 1 / 2 slices of Pumpernickel and set aside. Fry 70 g blackberries and deglaze with 70 ml olive oil. Deglaze with 200 ml of cranberry juice and 7 tablespoons of vinegar, add 1 teaspoon of currant jelly and simmer. Then season with salt and pepper and let cool down. If you like, add a little lime to taste.
- First, the 5 tomato skewers are grilled until they burst easily. In the meantime, mix the salad with the dressing and place in bowls. Decorate the salad with raspberries, blackberries, strawberries and orange fillets. Place the goat cheese in an aluminum dish on the grill and after about 2 minutes remove it from the grill and serve it next to the salad. Caramelize the honey with a bunsen burner. Caramelize the walnuts briefly with sugar on the grill in an aluminum dish and place on the goat cheese. Then arrange the tomato skewer and you’re done.
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