Capricorn Goats Cheese and Pears:
A few days ago I was sent a fabulous hamper of goodies from Ethel the Goat who lives somewhere in the depths of Somerset and who produces the fabulous Capricorn Somerset goat’s cheese. She can be quite a tough old goat at times but, she clearly knows how to shop! She has challenged me to make something nice and appetising using some of her cheese along with a few of the other ingredients in the hamper or that I happen to fancy adding in.
So, for starters and since there was ciabatta in the hamper along with some walnuts and pears, I thought I’d have a go at making MY version of a bruschetta that I tried in Tuscany. And since I found some rather lovely Tuscan cashmere goats I thought it only fitting I tried the recipe with some of Ethel’s finest. The bruschetta involves cheese and pears and honey…and in my case I decided to make some honeyed walnuts too, because well, just because I wanted to try and I thought they’d add just that little bit of extra crunch!
The bruschetta were wonderful. A perfect light lunch dish or first course with some salad. And, the honeyed walnuts were a perfect complement for the slightly acid pear and piquant goats cheese.
So, here’s what I did
Now, I do think I’ll try making these again. And, the honeyed walnuts are really very moreish too. They’d work well with some goats cheese in a salad (and they are pretty good to just nibble on!). So thank you Ethel for such a lovely challenge. The main course will follow tomorrow!