Try this Baked Chevre with Habanero-Peach Compote recipe, or contribute your own.
Suggest a better descriptionPress and shape cheese rounds into patties about 5 inches in diameter. Dust each with salt, pepper, and a pinch of cumin. Place each on a spotlessly clean ovenproof bread and butter plate about the same size as the cheese. Top each with 2 TBSP of bread crumbs and drizzle with 1 teaspoon of oil. Bake at 350-degrees F. for 15 minutes, until cheese is lighly browned and bubbling slightly. Blom gelatin in wine. Steam peaches for 30 seconds then shock in cold water. Peel and pit peaches, then slice each into 6 pieces. Wearing gloves to protect your skin, trim chile, removing all seeds. Dice to size of brunoise [1/8" dice]. In saucepan, add all ingredients except sugar. Once mixture comes to a boil, reduce heat to a simmer and cook 25 minutes or until thickened. Add sugar to taste and chill. Serve dollop (about 2 ounces) of compote on center of baked goat cheese or alongside in a ramekin. Garnish with fresh chervil or cilantro. NOTES : Frm: National Culinary Review/Oct 96 Posted to CHILE-HEADS DIGEST V3 #187 Recipe by: Paul Epstein, CEC, Cucina!Cucina! Italian Cafe // Arizona From: Inagaddadavida
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 504 | ||
Calories from Fat: 97 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 1mg | 0 % | |
Sodium 1887.8mg | 65 % | |
Potassium 541.1mg | 14 % | |
Total Carbohydrate 86.1g | 25 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 79.1g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 504
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