Orange, Walnut & Honey Drizzled Goat Cheese

+ What To Cook This Week

I've long been a big fan of nibble boards. They serve as a welcoming starter for dinner parties, but can also be ample enough to serve as a meal.  Many cheese shops and even some grocery stores with a good cheese counter have a section with bits and bobs of cheese. They’re a great way to try new cheeses, and perfect for when you just need a smaller portion.

A few weeks ago a friend was coming over for dinner, and I found myself without any cheese for my nibble board. The closest grocery store to my house has a lackluster selection of cheese, all sold in large chunks. I decided to pivot a little, drawing on memories of a goat cheese appetizer Mikey used to like to make. 

He’d roast a whole head of garlic until the cloves were softened and easily burst from their papery shell. Meanwhile, he’d finely chop some toasted walnuts and roll goat cheese medallions in it to serve along the mashed, roasted garlic. I used the toasted walnuts from this simple appetizer as a springboard to liven up a log of Vermont Creamery classic goat cheese, and upped the flavor with some orange zest and a drizzle of honey. It’s barely a recipe, and more a suggestion, so here it goes.

Toast some walnuts in a skillet until fragrant and lightly golden. Let them cool a bit, then chop finely. I used about a handful of walnuts for a 4-ounce piece of goat cheese. Using a fine grater, like a microplane, grate the zest from half an orange over the chopped walnuts, and add a thick pinch of sea salt. Stir it all together to combine. Roll the goat cheese log into the walnut mixture, gently pressing in the coating to help it adhere to the cheese. 

You can prep the goat cheese like this a few days in advance. In fact, I recommend doing so since it allows the flavor of the orange to really permeate into the goat cheese. When ready to serve, arrange the goat cheese on a serving plate or cheeseboard, and drizzle with honey. If you have a truffle honey, this is the time to use it, although a good local plain honey is perfectly fine, and all I had the first time I made this. 

Hope the week ahead is a gentle one. Here’s some favorite recipes in case you need some meal planning inspiration. —xo, j.

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