This is a sponsored post written by me in conjunction with a Locavore Feast I hosted.
Wine samples and some ingredients were provided for this post and this page may contain affiliate links.
To kick off my Locavore Feast, I wanted to create a cheese board, using honey from Carmel Honey Company and pairing it with wine from Donkey & Goat.* I am so grateful that two of my favorite purveyors donated to this dinner.
I included Red Hawk, a triple-crème aged cow's-milk cheese with a washed rind; a fresh chevre rolled in edible flowers; salami; fresh raspberries; and a honeyed baked brie. The honeyed brie was a little less than picturesque, but it was a hit...and a delicious match for the wine.
Honeyed Baked Brie
- one 6- to 8-ounce brie, slightly chilled (I used a goat milk brie)
- 1/3 C chopped cashews
- 1/3 C chopped dried apricots
- 2 T honey + more for serving
- crackers or baguette slices for serving
- also needed: parchment paper and a rimmed baking sheet
In a small bowl, mix the cashews, apricots, and honey together. Set aside.
Preheat oven to 350°F. Using a sharp knife, slice the brie in half. Place one half of the brie, cut-side up, on a piece of parchment paper on a rimmed board. Spoon half of the cashew mixture onto the brief and cover it with the other half, cut-side down. Press down firmly and spoon the remaining cashew mixture on top of the brie.
Bake until the cheese is oozy and runny, approximately 10 to 15 minutes. A word of warning: this dish looks a little messy, but the taste trumps any lack of beauty.
Serve immediately with a side of honey.And let diners drizzle more honey on their own bites, if desired.
The PairingI served the cheeese board with Donkey & Goat's 2016 Twinkle Mourvèdre. I loved that you can serve this as a slightly chilled red and I absolutely adore the name: Twinkle. It just sounds like a dinner party wine, doesn't it? This is a light-bodied red that is fruity, but not cloying. And it finishes with a subtle tang of spice and citrus.
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