Warm Macadamia Nut Crusted Goat Cheese with Mango Chutney!
I love this appetizer! Easy to make, unique and so delicious!
Course
Appetizer
Cuisine
American
Keyword
easy appetizer recipe, holiday recipe, party recipe
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings6servings
AuthorLinda Spiker
Ingredients
Goat Cheese and Chutney
1four oz round goat cheesewe use Matica Caprichio de Cabra from WF’s
10-15roasted salted macadamia nutsroughly chopped
1small ripe mangopeeled and diced
2Tfinely chopped red onion
¼of a red bell pepperdiced
1Tfinely minced chives
Sea salt
Soy sauce glazesee below
Raincoast crispsor tortilla chips or flat bread
Soy Sauce Glaze:
1/2Tsoy sauceor Bragg's Liquid Aminos if you don't do soy
2thoney
1tolive oil
Instructions
Goat Cheese and Chutney:
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.
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