Goat Cheese with Apple Chutney or Orange-Grapefruit Salad

Wrap the goat’s cheese taler with fatty (or likewise streaky) bacon. Season with a little fresh rosemary (either chopped or in bunches) and place in the oven for a maximum of nine minutes at 200 degrees.

If you don’t want bacon flavoring, add a tiny bit of honey to the cheese after it’s baked in the oven. This is exceptionally tasty in combination with orange grapefruit salad.

Apple chutney:

For the chutney, remove the skin from the apples, cut them into slices and put them in a saucepan with onions and spices. Extinguish with wine and water and simmer without lid for fifteen minutes at low temperature. Now season with honey and cool slightly.

Bring the chutney to the table with the goat cheese eels.

Orange-grapefruit salad:

Oranges and grapefruit need only be filleted for the leaf salad. To do this, remove the skin from the fruit and separate out the fillets.

Drizzle with a little lime juice, then also bring to the table with goat cheese thalers.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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