Chèvre Au Coulis De Framboises

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 lb goat cheese (choose a mild imported or domestic cheese without ash or spices)
• 2 slices bread, crusts removed and torn into pieces
• 6 tablespoons sugar
• 1/2 cup pine nuts
• 10 ounces package frozen unsweetened raspberries, thawed
• 1 -2 tablespoon maple syrup
• 1 egg
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter

Recipe

• 1 put the bread crumbs, sugar and pine nuts into the bowl of a food processor and pulse to a coarse meal. transfer the mixture to a pie plate and clean out the food processor bowl.
• 2 place the thawed berries and maple syrup into the food processor bowl and purée.
• 3 place a strainer over a bowl and force the raspberry purée through it to remove all the seeds. set the purée aside.
• 4 break the egg into a small bowl and beat lightly.
• 5 place the flour on a sheet of waxed paper.
• 6 cut or shape the goat cheese into small rounds.
• 7 dust each round with some flour, dip in the egg and then in the breadcrumb coating. transfer to a baking sheet and refrigerate for about 30 minutes.
• 8 just before serving: preheat oven to 400ºf.
• 9 melt the butter in a microwave or skillet and drizzle on the goat rounds.
• 10 bake in the oven for 8-10 minutes or until golden.
• 11 to serve: divide the raspberry sauce among 4 dessert plates. using a metal spatula, place the hot cheese rounds on top of the sauce and serve.