Prep 5 mins
Cook 15 mins
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
- 311.84-340.19 g fresh goat cheese, at room temperature
- 29.58 ml half-and-half
- 44.37 ml orange blossom honey
- 78.07 ml coarsely chopped salted roasted pistachios
- sesame crackers or flat bread
- 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.
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.
Wow,this is good stuff. I sampled it with thin whole wheat crackers and it was very good but I agree that it shine best on a more delicate base with a milder taste of it's own. For myself, I'm getting some strawberries to dip and enjoy feeling like a pampered lady for awhile. I whizzed the cheese, half and half and honey together then added whole pistachio's that I had just shelled and ran it all until I liked the size of the nuts. It worked perfectly. It is rich so a little goes a long way.
This was so yummy and a real treat. Thanks duonyte!