Pietras goat cheese in rosemary, orange and honey

Ingredients for 12 servings:

• 2 tbsp rosemary needles, fresh finely chopped
• 250 ml orange juice
• 2 orange(s), untreated and rinsed with hot water
• 3 tbsp honey (acacia honey)
• 12 small goat’s cheeses (Picandou or Pelardons, 35-40g each)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Suitable as a starter, dessert or for brunch.

Reduce the rosemary needles and orange juice by half over medium heat for 8 minutes. Add the finely grated zest of 1-2 oranges and cook for 2 minutes. Let cool and stir in the acacia honey. Pour over the 12 small goat’s cheeses (alternatively, use ½-cm-thin slices from the cream cheese roll) and the segments of the two oranges, and serve garnished with rosemary shoots.