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Tuscan Borlotti Bean Salad | With Baked Goat Cheese
(0)
25 min
Quick
Gurkerl Küche
Ein toskanischer Gaumenschmaus: Zarter Ziegenkäse aus dem Backrohr auf cremigem Borlottibohnen-Salat mit getrockneten Paradeisern, knackigem Rucola und gerösteten Pinienkernen.
Ingredients
Preparation method
Preparation & Oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Slice the goat cheese log into medallions about 1.5 to 2 cm thick and place them on the baking sheet. Drizzle with half of the liquid honey and sprinkle with fresh thyme leaves. Bake in the preheated oven for 8 to 10 minutes until the goat cheese softens and lightly browns around the edges.
Preparing the Salad & Dressing
Toast the pine nuts in a small pan without oil over medium heat until golden brown, then let them cool on a plate.
Chef's tip
Serving suggestion: Freshly toasted focaccia or crispy ciabatta pairs wonderfully with this dish to soak up the delicious vinaigrette.
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