John Myers
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Goat Cream Cheese and Clementine Baked with Rocket Salad
The perfect goat cream cheese and clementine baked with rocket salad recipe with a picture and simple step-by-step instructions.
Baked goat cream cheese
- 125 g Goat cream cheese
- 2 Discs Toast
- 1 Clementine
- 150 g Porchetta
- 30 g Prosicutto
- 1 teaspoon Flowerhoney
- 1 teaspoon Chopped rosemary
Salad for one person
- 1,5 Handful Arugula
- 2 Cocktail vine tomatoes
- 1 teaspoon Balsamic Crema Fig-Date
- 2 teaspoon Olive oil fruity
- Pepper from the grinder
- 0,5 Shallot
- Salt
- Cut the slices of toast in a square into 4 slices each. Drizzle the goat cream cheese with a little honey and pour a little rosemary over it. Pepper.
- Wrap a slice of goat cream cheese in a slice of porchetta. Place on the slices of toast.
- Peel and quarter the clementines, pepper and wrap each in a slice of prosicutto.
- Place the ingredients on a baking sheet and bake in the preheated oven for about 15 minutes at 180 °.
- 5 ..
salad
- Place the washed and spun dry rocket on a plate. Cut the tomatoes and shallot into rings. Add to the salad. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper.
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- Serve the baked cheese and clementines with the salad.
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