Faith Middleton's Food Schmooze

Seasonal Fruit with Goat Cheese, Honey, and Pine Nuts

CourseAppetizer, brunch
CuisineAmerican

Servings

24rounds

Servings

24rounds

Ingredients

2-4 firm but ripe seasonal fruit such as peach, nectarine, plum, apple, pear, and/or Asian pear
4oz. fresh goat cheese,cut into 24 pieces
1tablespoon honey
2teaspoons high quality extra-virgin olive oil
2tablespoons toasted pine nuts
1/4teaspoon sea saltsuch as fleur de sel or Maldon

Instructions

Stand the fruit upright, and slice 1/8-inch thick rounds off opposite sides down to the pit or core. Discard the first outer slices that are mostly skin. Cut large rounds in half to make 24 slices of fruit.
Arrange fruit on a serving plate or cutting board. Divide the goat cheese between the fruit pressing lightly so it adheres. Drizzle the honey and the olive oil over the goat cheese. Sprinkle with pine nuts and salt.

Recipe Notes

You can also use firm but ripe figs or mango for this recipe. Cut 12 figs in half lengthwise and arrange skin down on serving platter. Peel the mango, place it on one narrow side and slice into rounds down to the pit. You can cut a little bit off the narrow side to make a base so is easier to slice into rounds. Try to cut rounds from the meatier side of the mango (the pit is usually flat-ish).