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Warm Hazelnut-Crusted Goat Cheese

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This warm hazelnut-crusted goat cheese recipe is game-changing and packed with warm, hearty and comforting flavors.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Diet: Vegetarian

This warm hazelnut-crusted goat cheese recipe is game-changing. It’s packed with warm, hearty and comforting flavors yet makes for a classy starter or main served with a splash of orange carrot puree.

Ingredients

Scale

For the hazelnut-crusted goat cheese:

  • 7 ounces (200g) fresh goat cheese
  • 1 teaspoon olive oil (or better, hazelnut oil)
  • 2 teaspoons honey
  • 1 pinch red chili (optional)
  • Salt and pepper
  • 2 large eggs
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons panko (breadcrumbs)
  • 2 Tablespoons ground hazelnuts
  • 3–4 Tablespoons vegetable oil, neutral in taste, for cooking

For the orange carrot puree:

  • 4 small carrots (about 7 ounces/200g), sliced
  • ½ orange, juice
  • 2 Tablespoons crème fraîche (or sour cream)
  • ¼ teaspoon ground cumin
  • ¼ lime, to serve (optional)
  • Salt and pepper

Instructions

For the hazelnut-crusted goat cheese:

  1. In a bowl, mix the fresh goat cheese with the olive oil. Add honey, chili (if using), salt and pepper.
  2. Shape 4 cheese blocks, using a pastry ring or with your hands. Wrap them in cling film and place in the refrigerator for 30 minutes.
  3. Meanwhile, prepare 3 different bowls: one with the flour, one with the beaten egg mixture, one with the mixture of breadcrumbs and hazelnuts.
  4. Dip the goat cheese in each of the 3 bowls (following the following order 1/ flour, 2/ beaten eggs, 3/ breadcrumb mixture), covering all sides, then repeat the operation a second time.
  5. Heat the vegetable oil in a large skillet, then fry the goat cheese blocks on all sides until lightly colored. Wipe them off on paper towel and set aside.

For the orange carrot puree:

  1. Cook carrots in a large volume of water (or steam them) until tender, about 15-20 minutes.
  2. Drain the carrots and mix them using a hand blender together with the cream and orange juice. Add the cumin, season with salt and pepper, and mix until silky smooth.
  3. Serve the goat cheese on a bed of orange puree and garnish with a few microgreens. Add a fresh squeeze of lime juice over the puree just before serving (optional).

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