How to store this goat cheese roll?

Name: Goat cheese roll with nuts, honey, and garlic bread
Cook time: 35 min
Total time: 35 min
Yield: 1 piece
Ingredients: Goat cheese roll:; 1 red onion; 6 dried apricots; 4 young onions; 400 g fresh goat cheese; Pepper and salt from the grinder; 50 g roasted almond flakes; 80 g coarsely chopped pecans; 80 g pistachios; 1 tbsp honey; A few sprigs of thyme; Garlic bread:; 1 sourdough baguette; 1 tsp dried rosemary; 80 g grated Parmesan cheese; 1 bulb of garlic; 6 tbsp olive oil; Black pepper from the grinder; Fleur de sel

To properly store the goat cheese roll with nuts, follow these steps: Keep the goat cheese roll with nuts in the refrigerator. Place it in an airtight container or wrap it tightly in plastic wrap to prevent drying out and odor transfer. Avoid moisture in the packaging to maintain the texture of the nuts. If you want to freeze the goat cheese roll, wrap it tightly in plastic wrap and place it in an airtight freezer-safe bag. Thaw slowly in the refrigerator before reheating or consuming. Keep in mind that the quality after freezing may not be the same as when eaten fresh.

Goat cheese roll with nuts, honey, and garlic bread

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35min + 1h setting in the fridge

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Easy

Goat cheese roll with nuts, served with crispy garlic bread. That's the recipe for a perfect apéro!

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Ingredients

What do you need?

Quantity: 1 piece

Goat cheese roll:
1 red onion
6 dried apricots
4 young onions
400 g fresh goat cheese
Pepper and salt from the grinder
50 g roasted almond flakes
80 g coarsely chopped pecans
80 g pistachios
1 tbsp honey
A few sprigs of thyme

Garlic bread:
1 sourdough baguette
1 tsp dried rosemary
80 g grated Parmesan cheese
1 bulb of garlic
6 tbsp olive oil
Black pepper from the grinder
Fleur de sel

Preparation method

How do you make this?

Confited garlic: Cut the top off the garlic bulb, drizzle with a tablespoon of olive oil, pepper, and salt. Wrap in aluminum foil and bake for 20 minutes in a preheated oven at 190°C. Let cool. Squeeze the garlic into a bowl, season with pepper and salt, add olive oil, and mash well. Spread this mixture on the sliced baguette, sprinkle with rosemary, and grate the Parmesan cheese on top. Bake for 6-7 minutes until golden brown.

Finely chop the red onion, apricots, and young onions. Mix them in a bowl with the goat cheese, pepper, and salt. Mix everything well. Place it on a sheet of baking paper and roll it tightly into a log. Place the log in the refrigerator for 1 hour.

Sprinkle the roasted almond flakes, coarsely chopped pecans, and pistachios on a plate. Roll the goat cheese roll in the chopped nuts until it is evenly coated. Press the nuts firmly. Drizzle honey over the goat cheese roll and sprinkle everything with thyme leaves.

Place the goat cheese roll on a board and place the previously baked garlic bread next to it.

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