Best 7 Hazelnut Crusted Goat Cheese Nibblers Recipes

BAKED GOAT'S CHEESE WITH HAZELNUT CRUST & BALSAMIC ONIONS

Steps:

• Halve the goat's cheeses horizontally and mix the nuts with the crumbs. Coat the cheese in the egg, then the nut mixture. Mark the cut side of the cheese with a large piece of nut to show which side up it should be.
• For the onions, heat the oil in a non-stick pan, then add the onions. Stir well and cook for 10 mins until softened and starting to turn golden. Tip in the balsamic vinegar and honey, season and stir over the heat until syrupy. If freezing, open-freeze the cheeses until solid, then wrap individually with cling film and foil. Pack the onions into a freezer bag once cool. To defrost, thaw the onions and warm gently in a pan.
• To cook and serve, heat oven to 200C/180C fan/gas 6. Place the cheese on a sheet of baking parchment on a baking tray and bake for 20 mins. If you're baking from frozen, add another 5 mins.
• Arrange the salad leaves on plates and spoon the onions on top. Add the goat's cheese, drizzle with any juice from the onions and serve immediately.

HAZELNUT-CRUSTED GOAT CHEESE NIBBLERS

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Working in batches, dredge each goat cheese slice in flour, dip into the egg and then coat with hazelnuts.
• Fry cheese slices in hot oil for 1 minute per side or until golden brown.
• Drain on paper towels and serve warm. You can dip the goat cheese nibblers in mayonnaise if you want.

GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING

Steps:

• Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
• Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.

GOAT CHEESE AND WALNUT NIBBLERS

Steps:

• Preheat oven to 375.
• Lightly spread butter over bread and toast in oven; bread should have color, but still be soft. (Less than 10 minutes).
• Remove from oven and sprinkle slices with goat cheese crumbles; return to oven for about 3 minutes, until goat cheese is softened enough to spread.
• Remove from oven and spread out crumbles over toast; sprinkle with walnuts and drizzle with honey and a grind of black pepper over toasts!

PLUM, GOAT CHEESE, AND HAZELNUT SALAD

Steps:

• Whisk together olive oil, vinegar, honey, thyme, salt, and pepper in a small bowl.
• Combine lettuce, plums, goat cheese, and hazelnuts in a large bowl. Add dressing and toss to combine.

BUTTERNUT SQUASH GRATIN WITH GOAT CHEESE AND HAZELNUTS

Steps:

• Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.
• Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11x7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

GOAT'S CHEESE, SPRING ONION & HAZELNUT TART

Steps:

• Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.
• Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.
• Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat's cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.
• Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.