Lukewarm gratinated goat cheese with garlic and rosemary honey syrup

Ingredients for 4 servings:

• 4 bulbs garlic, young
• 50 g pine nuts
• 4 sprigs rosemary
• 150 g honey, Provençal
• 400 ml grape juice, white (alternatively apple juice)
• 1 pinch of salt
• 20 g biscuit(s), Amaretti morbidi
• 8 small cheeses (goat cheese)
• 4 tbsp olive oil
• pepper, black
• Bread(s) (walnut bread)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the garlic bulbs and remove the cloves. Roast the pine nuts in a pan (without fat) until golden brown, and pluck the rosemary needles from the stems. Heat the honey and sauté the garlic cloves over medium heat for 2-3 minutes. Pour in the juice and add a little salt. Finally, add the rosemary needles and simmer over low heat for 15-30 minutes (or longer) until syrupy. Strain the syrup through a sieve and season to taste; let cool. Crumble the amaretti biscuits, place the goat cheese on a baking sheet lined with baking paper, and drizzle with olive oil. Sprinkle with coarsely ground pepper and the amaretti crumbs. Bake in the oven at 200°C for 5-8 minutes until lukewarm. Drizzle two goat cheeses with syrup, sprinkle with the pine nuts, and serve with walnut bread.