The first day of summer vacation and champagne before noon, ice-cream and hot fudge topping, a newspaper and a latte, prawns and white wine, a day foraging at the bog and new rubber boots, black olives and sun-dried tomatoes, etc, etc. Things that always go together do that for a reason - they just fit. So sometimes it's best not to experiment with the classics.
We had friends over last weekend. I had goat's cheese and wanted to use it for a starter.
Warm goat-cheese with honey-balsamico glaze (Soojad kitsejuustusaiad mee ja palsamiäädika glasuuriga):
serves 4 as a starter
1/2 of a fresh white multi-grain bread
1 large tbsp of honey
a good glug of olive oil
a good glug of very good Balsamic vinegar
a small handful of walnuts, coarsely chopped
5-7 fresh sage leaves
a pack of firm goat's cheese (about 150-200g)
Preheat the oven to 180 C.
Cut the bread in 4 thick slices and arrange on a parchment-lined oven tin.
Chop the sage leaves.
Put the honey, the olive oil and the Balsamic vinegar into a sauce-pan and onto low heat.
Stir occasionally or just shake the pan as the honey melts and everything combines into a lovely deep-colored glaze.
Add the sage leaves, stir and remove from heat.
Cut the cheese into 4 thick slices and arrange on top of the bread.
Carefully spoon the glaze over each piece of cheese (make sure as much as possible stays on the cheese or seeps into the bread rather than runs down the edges and all over the baking-paper).
Bake with the grill on for about 15 minutes or until the edges of the cheese melt a bit and everything turns lovely golden brown.
Serve with crushed walnuts sprinkled on top.