Goat Cheese Taler

Ingredients

• 4 small goat cream cheeses (about 6-7 cm diameter)
• 20 g finely chopped walnuts
• 1 tbsp chopped rosemary needles
• 1 tsp lemon juice
• 1 tsp Olive oil
• Salt
• ground pepper
• 3 ripe tomatoes
• 30 g coarsely chopped pine nuts
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp finely sliced basil
• 1 vegetable onion
• 1 tbsp polenta
• oil for frying
• tarragon leaves for garnish

Instructions

1. 1.

   Mix walnuts with chopped rosemary, olive oil, lemon juice and pepper; season and place on a plate. Cut goat cheese crosswise as needed and roll from the thin side, covering the edge with the rosemary-walnut mixture.

2. 2.

   Boil tomatoes briefly, peel, quarter, seed and dice them.

3. 3.

   Toast pine nuts in a pan without fat, then coarsely chop them.

4. 4.

   Whisk balsamic vinegar with olive oil, a pinch of salt and pepper; fold in finely sliced basil, pine nuts and tomato cubes, season and let sit slightly.

5. 5.

   Peel the onion, slice into thin rings, mix well with polenta and fry in hot oil (190°C) until golden brown. Remove and drain on kitchen paper.

6. 6.

   Place goat cheese on a plate and spoon the tomato mixture over it.

7. 7.

   Serve garnished with onion rings and tarragon.