I am a slave to goat cheese. And warm? Don’t even get me started! But then coat it in crispy macadamia nuts and top it with mangos!!! Holy cow, jackpot! But I don’t stop there…oh no I drizzle it with a honey soy glaze…
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Let’s Talk Goat Cheese…
Always use a good quality goat cheese. I get mine in the gourmet cheese section at Whole Foods Market. It’s best to use the kind they cut from a log so you have a flat round disk. But if you can’t find it, no worries because goat cheese is so soft you can pretty much mold it into a disc shape with your hands.
The Recipe: Warm Macadamia Nut Crusted Goat Cheese with Mango Chutney
I love this appetizer! Easy to make, unique and so delicious!
- 1 four oz round goat cheese we use Matica Caprichio de Cabra from WF’s
- 10-15 roasted salted macadamia nuts roughly chopped
- 1 small ripe mango peeled and diced
- 2 T finely chopped red onion
- ¼ of a red bell pepper diced
- 1 T finely minced chives
- Sea salt
- Soy sauce glaze see below
- Raincoast crisps or tortilla chips or flat bread
- 1/2 T soy sauce or Bragg's Liquid Aminos if you don't do soy
- 2 t honey
- 1 t olive oil
Preheat oven to 450 and place unbleached parchment paper on cookie sheet. Place oven rack in second upper third of oven.
Place prepared mango, red bell pepper, onion, and chives in a bowl. Sprinkle with sea salt, stir and set aside. Chop macadamia nuts, press top and sides of goat cheese round into nuts so they stick. Place goat cheese nut side up on parchment covered cookie sheet and place in oven. Allow to heat till macadamia nuts turn golden and cheese is warm (3-5 minutes) Keep your eye on it while you combine the soy glaze.
Mix ingredients and set aside.
Gently lift warm goat cheese off parchment paper with a spatula and a fork and place in the center of a plate. Surround goat cheese with mango mixture. Drizzle soy glaze over goat cheese. Serve with tortilla chips, cracker, or Raincoast Crisps
MAY I PLEASE ASK A LITTLE FAVOR?
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