📝 About This Recipe
This elegant dessert elevates humble goat cheese into a sophisticated masterpiece that balances creamy, tangy, and sweet notes. Inspired by the rustic flavors of the French countryside, the chèvre is gently warmed and glazed with a fragrant herbal honey to create a luxurious texture. It is a perfect finale for those who prefer a cheese-forward end to their meal rather than a traditional sugary pastry.
🥗 Ingredients
The Cheese Base
- 10 ounces Fresh Chèvre (Goat Cheese) (high-quality, log-style, at room temperature)
- 2 tablespoons Heavy Cream (to soften the texture)
- 1/2 teaspoon Vanilla Bean Paste (adds a floral depth to the dairy)
Infused Honey & Topping
- 1/2 cup Wildflower Honey (or a high-quality Lavender honey)
- 4 pieces Fresh Thyme Sprigs (plus extra for garnish)
- 3/4 cup Walnut Halves (raw and unsalted)
- 1/2 teaspoon Sea Salt Flakes (Maldon or similar for crunch)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Unsalted Butter (for toasting the walnuts)
Accompaniments
- 1 loaf Baguette (sliced into thin rounds and lightly toasted)
- 4-6 pieces Fresh Figs (halved, for serving)
- 1 small bunch Green Grapes (crisp and cold)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place the walnut halves on a small baking sheet and toast for 6-8 minutes until fragrant and slightly darkened.
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2
In a small saucepan over low heat, combine the wildflower honey and the fresh thyme sprigs. Heat gently for 5 minutes, ensuring it never reaches a boil, then remove from heat to let the flavors steep.
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3
In a medium mixing bowl, combine the room-temperature chèvre, heavy cream, and vanilla bean paste. Use a rubber spatula to fold them together until the mixture is smooth and spreadable.
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4
Transfer the cheese mixture into a small, oven-proof ceramic baking dish or four individual ramekins, smoothing the top with the back of a spoon.
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5
Once the walnuts are toasted, remove them from the oven and let them cool for 2 minutes. Roughly chop them into bite-sized pieces.
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6
Melt the unsalted butter in a small skillet over medium heat. Add the chopped walnuts and a pinch of the sea salt, tossing for 2 minutes to create a buttery coating.
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7
Remove the thyme sprigs from the honey and discard them. Pour half of the warm infused honey over the cheese in the baking dish.
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8
Place the cheese dish in the oven for 5-7 minutes. You want the cheese to be warm and soft throughout, but not completely melted or liquid.
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9
Switch the oven to 'Broil' for the final 60-90 seconds to slightly caramelize the honey on top of the cheese. Watch closely to prevent burning.
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10
Remove the dish from the oven. Immediately sprinkle the buttery toasted walnuts and the fresh lemon zest over the warm cheese.
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11
Drizzle the remaining thyme-infused honey over the walnuts and finish with the remaining sea salt flakes.
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12
Garnish with a few fresh, tiny thyme leaves for a pop of color and aroma.
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13
Serve immediately while the cheese is warm and supple, surrounded by toasted baguette rounds and fresh fruit.
💡 Chef's Tips
Choose a 'fresh' chèvre rather than an aged one for the creamiest melting texture. If you don't have a broiler, a kitchen torch can be used to caramelize the honey surface for a true 'brûlée' effect. Do not over-infuse the honey with thyme; 5-10 minutes is enough to prevent the herb from becoming bitter. Always toast your walnuts fresh; pre-toasted nuts lose their essential oils and can taste dusty. Ensure your lemon zest is only the yellow part; the white pith will add unwanted bitterness to the delicate dairy.
🍽️ Serving Suggestions
Pair with a chilled glass of Sauternes or a late-harvest Riesling to complement the honey. Serve alongside a crisp glass of Sauvignon Blanc if you prefer a contrast to the sweetness. Accompany with sliced Bosc pears or fresh honeycomb for an extra textural element. Offer a small bowl of dried apricots or cherries for a chewy, tart counterpoint. Provide a small spreader or butter knife so guests can lavishly smear the warm cheese onto crostini.