Today is the first official day of my mid-life gap year. To start, I overslept and then failed to attend a 10:30 a.m. yoga class. Not an encouraging start to a year that’s supposed to change my life. I did, however, manage a walk around the neighborhood and took a shower. I remember reading somewhere that you should take a shower every day to avoid sinking into depression. Well, I managed that, at least. Also, there’s an electrician here repairing lighting issues I’ve been meaning to get to for a few years. All-in-all, not a bad first day.
This recipe is based on a goat cheese appetizer we devoured during an Innkeeper seminar last week in Asheville (Yes, I’m considering Innkeeping as my next adventure.)
Goat Cheese with Candied Almonds
- 1 cup sugar
- 1 cup sliced almonds
- 1 log goat cheese
- Melt sugar in a skillet over medium-low heat without stirring. Sugar syrup should be tan to golden brown once melted.
- Add sliced almonds and stir to coat almonds well. Remove from heat and spread almonds on a silicone mat, sheet pan, or parchment paper to cool completely.
- Crush almonds using a rolling pin or food processor until crumbs are a bit smaller than pea sized.
- Roll goat cheese in candied almond crumbs, pressing crumbs on as needed until cheese is well coated. Serve with crackers or toast slices.