Marinated goat cheese in a walnut crust and Royal Kombu
Marinated goat cheese in a walnut crust and Royal Kombu
To be enjoyed as a starter, as an aperitif, as a snack, to bring to your potluck evenings... In short, this recipe from La touche Héloïse will be perfect anywhere, anytime!
- ½ cup raw pumpkin seeds (pepitas)
- 2 tbsp. of Kombu Royal flakes An Ocean of Flavors
- 250 g of fresh goat cheese (in a tube)
- 1 cup good quality olive oil
In a large mortar, grind the pumpkin seeds and Royal Kombu into a powder and set aside.
Shape 20 to 24 goat cheese balls by rolling them between your palms, then press them into the seaweed mixture.
Place the balls in a 500ml mason jar, cover with oil and refrigerate for at least 24 hours.
Temper, then serve on crackers and pepper to taste!
Keeps for up to 10 days.
