Goat's Cheese,Parma Ham,Pineapple,Pecan Nuts,Goji Berries,Melba Toast

This week we have a delicious and refreshing starter to really wow your partner or guests.

At first glance this may look complicated but I promise you that if you follow my straight forward steps you will be surprised at how easy it is to produce a beautiful looking meal.

Ingredients

200g Goat's Cheese

2 slices Parma Ham

100g Pineapple cut in chunky cubs

6 Pecan Nuts halves

1tbsp Goji Berries dried, soaked in 2tbsp of Whisky

1tbsp Honey

1slice White tin Bread

Cracked Black Pepper

Method

1. Soak the Goji Berries in the whiskey.

2. Once you have toasted the bread, take it out and slice in half as shown in the photo. Take your rolling pin and roll each half until very thin, then cut them into 8 finger slices. Take a length of tin foil, crush it into a rough log shape, place it on the baking tray and drape the rolled and now softened toast slices over them.

Chefs Tip: When you roll the lightly toasted bread, it makes it very pliable and easier to mould into shapes.

3. Cut the goat's cheese in half and place them both onto a baking tray. Pour the honey on the top of each piece; sprinkle the black pepper onto the honey.

4. Put the toast and the goat's cheese under the hot grill for two minutes.

 Arranging the plate. 

Once the toast and goats cheese are out from under the grill, very gently place the goat's cheese on the plates.  Cover one side with twisted Parma Ham, add the cut Pineapple cubes, Pecan Nuts, Goji Berries (drain and drink the whisky---this is the best bit) and toast around.

For extra decoration I add dots of balsamic cream.

Chef's Tip: Place the pecan nuts on a tray and put them under the grill for three minutes, making sure they don't burn. This turns the normally moist nuts into a fresh and crispy bite. Do this before the rolled toast and goats cheese go under the grill.

I hope you enjoy making this delightful starter and will keep coming back to see more recipes from Chef Stef's Kitchen
Bon Appetit