Chèvre is always nice. This time it was extra nice. We had a Middle Eastern dinner tonight; Occo Bucco with cauliflower couscous. The chèvre desert was exquisite and this is how it is done:
Cut a red onion into half circle slices. Place the onion in a saucepan. Add 1/2 dl water, 2 tbsp of cane sugar, 1/2 tbsp of red wine vinegar and some salt. Boil for five minutes. Add 1 dl of sultana raisins, boil for another minute and leave to cool.
Cut 150 gr chèvre into slices and place them into an ovenproof dish. Warm the cheese in a not very hot oven for a while until it starts to slightly melt. Add the raisin-onion mixture on top and serve with craker bread. To Swedish people I recommend “Vilmas sesame & vallmo knäckebröd”.
Recipe derived from "Allt om mat", julspecial 2011
