Almond-Crusted Goat’s Cheese


Preparation info

  • Difficulty


  • Serves


Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About


  • 6 firm goat’s cheeses (preferably rocamadour cheeses)
  • 100 g ( oz/approx 1 cup) flaked almonds
  • 2 tablespoons liquid honey
  • 1 tablespoon herbes de Provençe (usually marjoram, oregano, rosemary, thyme)
  • coarsely ground black pepper
  • olive oil


Dip the cheeses in the honey, then in the flaked almonds, making sure they stick well to the cheese. Sprinkle with herbes de Provençe and black pepper. Place in the freezer for 15 minutes.

Sear the goat’s cheeses, almond-side down, in the olive oil on the hotplate for 2 minutes, turn them using a spatula and finish cooking for 2 minutes on the other side.