Baked goat cheese on peaches

Name: Baked goat cheese on peaches
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (850 ml) Peach halves; 1 (250 g) Roll of goat cheese (45 % fat in dry matter); 2 small onions; 2 TABLESPOONS Olive oil; 1/2 potty Thyme; 7-10 Tbsp black pepper or cayenne pepper; 1/2 glass (370 ml) Wild cranberries in syrup

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (850 ml) Peach halves
1 (250 g) Roll of goat cheese (45 % fat in dry matter)
2 small onions
2 TABLESPOONS Olive oil
1/2 potty Thyme
7-10 Tbsp black pepper or cayenne pepper
1/2 glass (370 ml) Wild cranberries in syrup

Directions

1
Drain the peach halves on a sieve. Cut the peaches into slices. Cut the cheese roll into 4 equally thick slices. Place the peach slices in 4 ovenproof moulds in a fan shape. Place 1 slice of cheese on top of each.
2
Peel onions and cut into thin rings. Heat olive oil in a pan. Add the onion rings and fry until golden brown. Wash the thyme, dab dry and pluck the leaves from the stems. Spread onion rings with the oil and thyme leaves over the goat's cheese, except for a few for garnishing. Season with freshly ground pepper or cayenne pepper. Bake the cheese in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Garnish goat cheese with remaining thyme. Serve with cranberries separately.
3
Spread onion rings with the oil and thyme leaves over the goat's cheese, except for a few for garnishing. Season with freshly ground pepper or cayenne pepper. Bake the cheese in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes until golden brown. Garnish goat cheese with remaining thyme. Serve with cranberries separately. Serve with fresh baguette bread