2 small logs of goat cheese
Olive oil, enough for marinating the cheese
1 cup hazelnuts, toasted, skinned and chopped
Sea salt and freshly ground black pepper
Marinate the goat cheese in olive oil, rosemary and a pinch of black pepper overnight in the fridge.
Preheat the oven to 375 degrees.
Place the hazelnuts in a shallow bowl and add a pinch of salt.
Remove the goat cheese from the marinade and cut into 3/4″ disks. Dredge the cheese rounds in the hazelnuts until completely coated and place on a baking sheet.
Bake for 5-8 minutes or until warm and soft in the center. Remove from the pan with a spatula.
Serve with a green salad, dressed with hazelnut oil and thin slices of toasted levain (sourdough bread).