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.
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