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🍽️ Goat Cheese Rounds

310 kcal · 30 min · 4 servings

Ingredients

• 4 small goat cheese (approx. 6-7 cm ⌀)
• 20 g finely chopped walnuts
• 1 tbsp chopped rosemary needles
• 1 tsp lemon juice
• 1 tsp olive oil
• salt
• pepper (from the mill)
• 3 ripe tomatoes
• 30 g coarsely chopped pine nuts
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp finely chopped basil
• 1 vegetable onion
• 1 tbsp polenta
• oil (for frying)
• tarragon leaves (for garnishing)

Instructions

1. 1. Mix the nuts with chopped rosemary, olive oil, lemon juice, and pepper, season to taste, and arrange on a plate. Cut the goat cheese in half crosswise if desired and roll from the short side into the nut-rosemary mixture so that the edges are covered.
2. 2. Blanch the tomatoes in hot water, peel, quarter, core, and dice.
3. 3. Roast the pine nuts without fat in a pan and then coarsely chop.
4. 4. Mix balsamic vinegar with olive oil, some salt, and pepper, and fold in the finely chopped basil, pine nuts, and tomato cubes. Season to taste and let sit for a short while.
5. 5. Peel the onion, cut into thin rings, and mix well with the polenta. Fry in hot oil (fryer at 190°) until golden brown, then remove and drain on kitchen paper.
6. 6. Place the goat cheese medallions on a plate and arrange the tomato mixture on top.
7. 7. Serve decorated with onion rings and tarragon.

Nutrition per serving

• kcal: 310
• Protein: 9 g · Fett/Fat: 25 g · Carbs: 16 g