Recipe by duonyte
From Sunset magazine Feb. 2009 issue - this was from an article on modern Moroccan cooking. If you do not have orange blossom honey, use another mild honey. Pita chips make an excellent dipper
Top Review by COOKGIRl
Well, I didn't have orange blossom honey and instead used local clover honey. The big difference is I did not bake the mixture rather spread it on a plate fresh. The cheese I used <br/>was a local chèvre from local goats (not those 'other' goats ;)) I added a few strands of orange zest on the top for color and to compensate for having no orange blossom honey. Served with good quality whole grain water crackers. Delicious! Made for Ramadan Tag July 2013.
- 11 -12 ounces fresh goat cheese, at room temperature
- 2 tablespoons half-and-half
- 3 tablespoons orange blossom honey
- 1⁄3 cup coarsely chopped salted roasted pistachios
- sesame crackers or flat bread
Directions See How It's Made
- Preheat oven to 350°.
- In a bowl, whisk goat cheese and half-and-half until smooth.
- Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
- Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.