Hazelnut-Coated Goat Cheese And Cantaloupe Salad Recipe - Cooking Index
Hazelnut-Coated Goat Cheese And Cantaloupe Salad Recipe - Cooking Index
I have fond memories of this unusual salad of creamy goat cheese encrusted with hazelnuts and served with sweet cantaloupe. This is a nice departure from the more predictable salads where goat cheese is strewn on top of lettuce. Be sure to use a young, creamy goat cheese.
Cuisine: Italian| 8 oz | 227g | Good-quality goat cheese |
| 3 tablespoons | 45ml | Finely-chopped hazelnuts |
| 1 1/2 cups | 219g / 7.7oz | Diced cantaloupe |
| 1 teaspoon | 5ml | Sugar |
| 1/4 teaspoon | 1.3ml | Grated lemon zest |
| 1 tablespoon | 15ml | Finely-minced mint |
| 2/3 cup | 157ml | Shredded radicchio |
Cut the cheese into eight equal pieces and roll each piece in the hazelnuts to completely coat it. Place the pieces on a dish, cover with plastic wrap, and refrigerate.
In a small bowl combine the cantaloupe, sugar, lemon zest, and mint. Cover and macerate at room temperature for at least 2 hours before serving.
Bring cheese to room temperature at least 1 hour before serving. (It is always best to serve cheese at room temperature for maximum flavor.) Sprinkle some of the radicchio, and then add 1 piece of cheese, to each of 8 plates. Spoon some of the cantaloupe and mint onto each and serve.
This recipe yields 8 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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