Ever since I got a shipment of honey from Zach and Zoe Sweet Bee Farm, I have been on a honey craze. Some time ago, I did a photo shoot for my Aruban restaurant group client, Dushi Hospitality Group for their famous Matthews Beachside Restaurant. This Proscuitto Crusted Goat Cheese with Beet Honey recipe is inspired by a scrumptious appetiser on their menu.
I use raw honey a lot in the food I give to my little but I have been reducing my own sugar intake so I consume little to no honey ordinarily.
Prosciutto Crusted Goat Cheese
But there are ways to benefit from the medicinal effects of honey while minimising the subsequent blood sugar spike. This recipe does just that.
This is one of those recipes that look like waaaay more work than it really is. In other words, it’s super impressive and makes you look like a posh chef without having to spend all day doing mise en place and sauce reductions.
The Original dish on Matthew’s menu has a delectable raspberry coulis that balances so well with this dish. I decided to use a mildly flavoured beetroot honey for the job.This is one of those recipes that look like waaaay more work than it really is. In other words, it’s super impressive and makes you look like a posh chef without having to spend all day doing mise en place and sauce reductions.
It’s the perfect starter to a meal, or possibly a meal on its own.
I did this for three servings but you could easily get four out of one 40z block of goat cheese and 100g of proscuitto. So you could get anything from 1, 2 3 or 4 servings depending on how you choose to do it.
For me, I think divided in 4 is the prefect size and served with lots of baby rocket. otherwise all 3-4 pieces also make a great stand alone meal.
Honey and cheese are a classic combination in Levant/Mediterranean cuisines. After living in the Middle East for so many years, this is one that is dear to my heart. Except of course the piggly bits are haram/not kosher! You can substitute with bresaola if you can find it, as it is made from beef.
Here are some more recipes using honey…
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- 40z/ 112g goat cheese
- 100g prosciutto
- Baby Arugula /Rocket Lettuce
- 3-4 TBSP Zach and Zoe Beetroot Honey
- Extra Virgin Olive oil
- Apple Cider Vinegar
- Heat a pan
- Cut the cheese in either 3 or 4 equal parts
- Wrap each piece of cheese in two strips of bacon, one strip at a time
- Add a little oil to grease the hot pan. Sear each piece on each sife until golden brown.
- Toss lettuce in oil, apple cider vinegar and salt and pepper to taste.
- Make a large bed of lettuce for each other the balls.
- Drizzle each with 1 TBSP of Zach and Zoe Beetroot Honey and serve immediately.