Prep 20 mins
Cook 10 mins
A delicious Canadian-French dessert, Baked Goat Cheese with a Maple Raspberry Sauce - pronounced: sheh vruh /oh/koo lee /duh/ frahm bwa - which I found on a Canadian website and have posted here for the 2005 Zaar World Tour. Sounds delicious! The preparation and cooking times below do not include the cooling time mentioned in step seven.
- 3⁄4 lb goat cheese (choose a mild imported or domestic cheese without ash or spices)
- 2 slices white bread, crusts removed and torn into pieces
- 6 tablespoons sugar
- 1⁄2 cup pine nuts
- 10 ounces package frozen unsweetened raspberries, thawed
- 1 -2 tablespoon maple syrup
- 1 egg
- 1⁄4 cup all-purpose flour
- 2 tablespoons unsalted butter
- Put the bread crumbs, sugar and pine nuts into the bowl of a food processor and pulse to a coarse meal. Transfer the mixture to a pie plate and clean out the food processor bowl.
- Place the thawed berries and maple syrup into the food processor bowl and purée.
- Place a strainer over a bowl and force the raspberry purée through it to remove all the seeds. Set the purée aside.
- Break the egg into a small bowl and beat lightly.
- Place the flour on a sheet of waxed paper.
- Cut or shape the goat cheese into small rounds.
- Dust each round with some flour, dip in the egg and then in the breadcrumb coating. Transfer to a baking sheet and refrigerate for about 30 minutes.
- Just before serving: Preheat oven to 400ºF.
- Melt the butter in a microwave or skillet and drizzle on the goat rounds.
- Bake in the oven for 8-10 minutes or until golden.
- To serve: Divide the raspberry sauce among 4 dessert plates. Using a metal spatula, place the hot cheese rounds on top of the sauce and serve.
Very nice elegant dessert made with ease. I thought that the raspberry sauce was a tad too tart and would add another tablespoon of maple syrup. Otherwise, this was great. Made for Newest Tag.