French | Chèvre Gratin
Revised on January 13, 2014
The truffled honey gives this dish a unique flavor.
Yield: 4 servings
8 ounces fresh goat cheese
1/2 cup Panko breadcrumbs
2 tablespoons melted unsalted butter
freshly ground pepper, to taste
fresh thyme leaves, finely chopped, to taste
1/2 cup honey, warmed lightly
1 teaspoon white truffle oil
fresh thyme sprigs, for garnish
Preheat oven to 425 degrees F. Spread the goat cheese in a small casserole dish. Combine the breadcrumbs with the butter, pepper and thyme. Sprinkle breadcrumb mixture over the top of the cheese and bake for 20 minutes or until golden brown.
In a small bowl, combine honey and truffle oil. Pour honey mixture over top of cheese. Garnish with thyme sprigs. Serve with baguette slices.
(Ref. Sur La Table's "Peppercorn-Chevre Gratin" recipe, "Elements of Taste" class.)