Recipe by bluemoon downunder
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.
Top Review by mary winecoff
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.
- 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
Directions See How It's Made
- 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.