How to store this goat cheese roll?

To properly store the goat cheese roll with nuts, follow these steps: Keep the goat cheese roll with nuts in the refrigerator. Place it in an airtight container or wrap it tightly in plastic wrap to prevent drying out and odor transfer. Avoid moisture in the packaging to maintain the texture of the nuts. If you want to freeze the goat cheese roll, wrap it tightly in plastic wrap and place it in an airtight freezer-safe bag. Thaw slowly in the refrigerator before reheating or consuming. Keep in mind that the quality after freezing may not be the same as when eaten fresh.

Goat cheese roll with Chorizo on Crostini with Nectarines and Chili-Ginger Pickle

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30min

•

Easy

Impress with this goat cheese roll with chorizo on crostini, finished with sweet nectarines and a spicy chili-ginger pickle.

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Ingredients

What do you need?

Quantity: 8P

For the goat cheese roll:
2 fresh goat cheeses
2 sprigs of rosemary
1 teaspoon black pepper (freshly ground)
1 red bell pepper
12 slices of chorizo

For the crostini (12):
1 baguette of your choice
4 tablespoons olive oil
1 teaspoon garlic powder

Toppings:
2 nectarines, thinly sliced
For the chili-ginger pickle:
5 cm fresh ginger, peeled and finely chopped
1 red chili pepper, finely chopped
1 tablespoon vinegar (e.g., apple cider vinegar)
1 tablespoon honey

For the goat cheese roll:
2 fresh goat cheeses
2 sprigs of rosemary
1 teaspoon black pepper (freshly ground)
1 red bell pepper
12 slices of chorizo

For the crostini (12):
1 baguette of your choice
4 tablespoons olive oil
1 teaspoon garlic powder

Preparation method

How do you make this?

Making crostini: Cut the baguette into slices about 1.5 cm thick. Place the slices on a baking sheet lined with parchment paper. Mix the olive oil with the garlic powder and brush the slices with it. Bake the slices in a preheated oven at 195°C for 10 minutes, until golden brown and crispy.

Preparing the goat cheese roll: Finely chop the rosemary and mix it into the goat cheese along with the freshly ground pepper. Shape the goat cheese into a roll. Finely chop the chorizo and red bell pepper and roll the goat cheese roll in the mixture of chorizo and bell pepper, so it is completely covered.

Chili-ginger pickle: Mix the finely chopped ginger and chili pepper with the vinegar and honey. Let the mixture marinate for at least 10 minutes. Assembling the crostini: Spread a thin layer of the goat cheese roll on each crostini. Top with a few slices of nectarine. Finish with a teaspoon of chili-ginger pickle for a spicy and fresh touch.

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