This roasted cheese is great as an appetizer.


  • 1 individual sheep's cheese
  • 2 tblsp honey
  • 1 branch of thyme chopped fine
  • twist of black pepper
  • olive oil
  • for the chutney:
  • 125 g dried apricot
  • 1 tblsp balsamic vinegar
  • 2 tblsp soy sauce
  • 4 tblsp rice wine
  • 1 tblsp sesame oil
  • 2 tblsp peanut oil
  • 1 clove of garlic
  • 2 shallots
  • 1 onion
  • 12 whole walnuts
  • 1 tbs honey


  • Begin by finely chopping the shallots, onion and walnuts. Chop up all the walnuts.
  • Mix the two oils in a saucepan and sweat the onion and shallots together. After a few minutes add all the walnuts and reduce the heat.
  • Then add the soy sauce, rice wine and balsamic vinegar and leave simmer for a short while.
  • Now add the dried apricots; Crush the clove of garlic and add to the mix and leave to simmer for ten minutes.
  • Transfer to a cold bowl and leave to cool. At this point test for taste and adjust with honey and/or salt and pepper.
  • Brush the cheese with oil and place in an oven for a few mins at 175°C. Take out and drizzle with honey, chopped thyme and black pepper.
  • Return to the heat for a few more minutes until soft then serve accompanied with this chutney.

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