Unpasteurised Cooleeney Cheese Plate With Home Made Pistachio And Raisin Bread, Candied Pecans

Kate O'Toole serves up a cheese plate on The Restaurant.


  • 50 g pecan nuts
  • 20 g butter
  • 25 ml maple syrup
  • 4 slices pistachio and raisin bread
  • 200 g unpasteurised cooleeney cheese
  • 4 tblsp traas plum jam


  1. Place the butter and half the maple syrup in a large frying pan. When foaming, stir in the pecans, coating them evenly with the juices. Pour in the rest of the maple syrup. Keep on a low to medium heat for 5-10 minutes stirring constantly until the pecans are crispy.
  2. Toast the bread, cut it diagonally and place on a large serving plate. Put 3 pieces of the Cooleeney cheese on the place and some candied pecans. Put one tablespoon of the plum jam on the plate and serve .


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