Baked Chevre with honey and nuts

Toast the hazelnuts in a dry pan.
Add a barely centimeters thick slice chevre cheese on a slice of coarse rye bread, preferably Danish. Drizzle with honey and put in the oven 200 degrees until cheese begins to melt.
Rub the nuts between your palms until the skins loosen and coarsely chop them then.
Add the toast on a bed of rocket and sprinkle the chopped nuts.
Serve preferably with a cold beer.
Rocket salad, dark rye bread, chevre cheese, honey, hazelnuts
Linas och binas

The recipe is from:
Linas och binas
Sillaröd, Nickebo
273 57 Brösarp
[email protected]

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