GOAT CHEESE, GRAPE, AND WALNUT ROULADE

The roulade is a fun way to incorporate many flavors into one bite. EXPERIENCE LEVEL: !
YIELD: 8–10 SERVINGS
The burst of the grapes, the smoothness of the goat cheese, and the
crunch of the walnuts make the texture and experience one of a
kind.

1 quart seedless grapes, any variety
Small handful of fresh thyme leaves
1–2 tablespoons extra-virgin olive oil
Sea salt to taste
Black pepper to taste
10 walnut halves, rough chopped
1 pound Joan of Arc Goat Cheese with Garlic
& Herbs (or other quality goat cheese)
2 tablespoons honey
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Preheat the oven to 375°F. Scatter the grapes on a
small baking sheet with most of the thyme, a little
olive oil, salt, and pepper, and shake to coat them.
Roast in the oven until the grapes start to blister
and color, 10–15 minutes. Coat the walnuts with a
little olive oil and roast on another small baking
sheet until fragrant and toasted, 5–6 minutes. Cool
both the grapes and walnuts.
In a small mixing bowl combine goat cheese and
walnuts. Mix until fully incorporated, soft, and
smooth. Lay a 12 x 12-inch piece of plastic wrap
on a work surface. Spread the goat cheese onto

the plastic, forming a bed approximately 8 inches

square.
Lightly chop the grapes. Gently press the chopped
grapes into the goat cheese. Lift the plastic wrap,
pulling the closest edge up and forcing the goat
cheese to roll and form a roulade. Tighten the
plastic around it and store the roulade in the
refrigerator until firm, about 1 hour. Serve with
crackers or a toasted baguette.

CHEF’S NOTES: VARIATIONS: BEST SEASON:

This may be made up to 2 You can use pecans instead of Year-round.

days in advance. walnuts and dried cranberries
instead of grapes.

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