Appetizer: Mint spinach with goat cream cheese

Name: Appetizer: Mint spinach with goat cream cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 750 g young spinach; 1 collar Mint; 125 g Goat cream cheese; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 2 TABLESPOONS Hazelnut kernels; 7-10 Tbsp grated nutmeg; 8 thin slices of pancetta (Italian bacon)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

750 g young spinach
1 collar Mint
125 g Goat cream cheese
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
2 TABLESPOONS Hazelnut kernels
7-10 Tbsp grated nutmeg
8 thin slices of pancetta (Italian bacon)

Directions

1
Clean the spinach, wash thoroughly and drain in a colander. Wash mint, shake dry. Pluck the leaves. Put some leaves aside for garnishing. Stir goat's cheese and 2 tablespoons of oil until smooth.
2
Season the cheese with salt, pepper and lemon juice and chill. Coarsely chop the nuts. Heat 3 tablespoons of oil in a frying pan. Lightly roast the hazelnuts in it. Pour nuts and oil into a bowl. Remove 1 tbsp. oil and heat in a saucepan.
3
Sauté the spinach for 2-3 minutes. Add mint after about 1 minute. Season mint spinach with salt, pepper and nutmeg. Drain briefly on a sieve. Arrange the spinach on 4 plates using a round cookie cutter (6-7 cm Ø).
4
Place 2 slices of pancetta on each spinach, then add the goat's cheese cream. Lightly scarf the cream with a Bunsen burner, then sprinkle with the nut and oil mixture. Garnish with mint.