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Big Island Goat Cheese

BIG ISLAND GOAT CHEESE
Tommy Bahama Copycat Recipe

Serves 3-6

6 rounds soft cracker bread, ( lahvosh), each cut into 6 x 3inch long strips
1 teaspoon olive oil
salt
freshly ground black pepper
1 lb 4 oz. soft goat cheese
1/2 cup Macadamia Nuts, toasted and finely chopped
2 teaspoons clarified butter or canola oil
Mango Salsa,  (recipe follows)
Sweet Soy Glaze,  (recipe follows)
baby arugula, to garnish



Preheat oven to 350. Place strips of soft cracker bread on baking sheet, brush with olive oil and sprinkle lightly with salt and pepper. Bake in oven for 8 to 10 minutes, until crisp. Set aside.

Shape the goat cheese into six 2 inch rounds. Roll each cheese round in the toasted and chopped macadamia nuts to cover well. Press the nuts gently onto the cheese to make sure they adhere. Heat the clarified butter or canola oil in large skillet over medium heat. Add prepared cheese rounds and cook for 1 1/2 minutes on each side. While cheese rounds are cooking, place about a tablespoon of mango salsa on each serving plate. Top with a round of just cooked goat cheese. Drizzle generously with sweet soy glaze and garnish with some baby arugula. Serve at once, accompanied by strips of crisp cracker bread.


Mango Salsa:
4 medium fresh mangoes
1/2 jalapeno pepper, deseeded and finely chopped
3 green onions, trimmed and sliced diagonally
1 large red bell pepper, deseeded and finely chopped
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 teaspoon finely chopped fresh cilantro

large pinch salt
pinch freshly ground black pepper

Peel and halve the mangoes. Remove and discard the stones, then roughly chop the flesh. Place in medium mixing bowl with remaining ingredients. Stir until ingredients are evenly mixed. Cover and keep in cool place until needed.

Sweet Soy Glaze:
2 cups soy sauce
1 cup sugar
1 jalapeno pepper, deseeded and sliced
3/4 teaspoon sesame oil

Put soy sauce, sugar and jalapeno pepper in medium pan. Bring to boil, stirring to dissolve the sugar. Reduce heat and leave to simmer, uncovered, until mixture thickens and coats the back of a spoon. Stir in the sesame oil. Strain through a fine mesh strainer, cover and set aside until needed.

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