{"id":11168,"date":"2012-07-21T05:21:44","date_gmt":"2012-07-21T12:21:44","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=11168"},"modified":"2019-10-19T08:17:05","modified_gmt":"2019-10-19T15:17:05","slug":"macadamia-nut-encrusted-goat-cheese","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=11168","title":{"rendered":"Macadamia Nut Encrusted Goat Cheese"},"content":{"rendered":"

You don’t have to be in Hawaii to enjoy these nuts.<\/strong><\/span><\/p>\n

I first had this appetizer at Tommy Bahama’s restaurant here in The Woodlands.  I knew at first bite, it would be a favorite of mine. Some recipes are so easy to duplicate at home that I sometimes don’t think I even need recipes at all except then I would not have anything to play around with.<\/p>\n

Six years ago I had the courage to ask The Moonshine Grill<\/a> in Austin if I could bring this appetizer for my son and daughter-in-law’s rehearsal dinner we had at their restaurant. They probably thought that girl has “gall” but they agreed and in fact they put it on a tray for me with the bread slices and made it very pretty. Of course, everyone loved it.<\/p>\n

If it weren’t enough that I brought one of our own appetizers for that night, I actually had the nerve to copy one of their recipes right off their menu —  Corn Dog Shrimp with Honey Mustard and Blueberry Swirl<\/a>.  It’s actually still on their menu so it must be very popular. I’ve always heard that Imitation is the sincerest form of flattery.<\/p>\n

On our recent trip to Chicago I actually emailed Leopold <\/a>restaurant when we returned and told them how much we enjoyed our evening and asked for their recipe of chocolate pave. I didn’t actually say “give it to me” or anything like that. I smoozed and told them the food was wonderful and the dessert was the best and did they share recipes. A very nice person emailed me back and told me how they made it. So, it never hurts to ask.<\/p>\n

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For this recipe I used the very large package of goat cheese from Sam’s Club. It ended up being way too much for 12. I would also rather have served it right out of the oven so it would have still been hot and runny. I think if you wanted a smaller amount, do the small goat cheese that you can pick up at your grocery. You may even find some mango salsa already made; if not it isn’t that big of a deal to whip up a small amount.<\/p>\n

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That was a lot of goat cheese for 12 people.<\/p>\n

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Even though these were dry roasted macadamia nuts, I still toasted them a little more before chopping up.<\/p>\n

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I pressed the log of goat cheese to about 1″ thick.<\/p>\n

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I pressed the chopped nuts into both sides of the goat cheese. If you want, you can just do the top.<\/p>\n

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Everything chopped up and ready to go into the chopper.<\/p>\n

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My favorite chopper at work.<\/p>\n

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I added a couple of teaspoons of balsamic vinegar.<\/p>\n

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Juice of one lime into the mango salsa.<\/p>\n

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I sliced the French baguette very thin and drizzled a little olive oil over and baked until crisp. If you don’t want it on the crunchy side, just brown it slightly.<\/p>\n

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Macadamia Nut Encrusted Goat Cheese<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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