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Erryn Austin
Goat cheesaté with prunes and port
Also try this delicious goat cheese saucer with prunes and port
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Ingredients
Directions
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Well the prunes for 15 minutes in the hot tea. Boil the port with the balsamic vinegar into a syrup. Add freshly ground pepper.
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Cut the slices of goat's cheese each in four and roll breakfast bacon around it so that the goat's cheese is well covered.
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Baste packages of goat's cheese alternated with black plums with small pricks.
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Roast them in a grill pan and until the bacon is slightly crispy.
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Pour the port syrup for serving.
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Nutrition
295Calories
Sodium0% DV0g
Fat22% DV14g
Protein20% DV10g
Carbs7% DV21g
Fiber0% DV0g
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