Tempura Jalapeno Goat Cheese Wrapped Walnuts with Fall Gazpacho Sauce and Chile Walnut Crema

Tempura Jalapeno Goat Cheese Wrapped Walnuts

DESCRIPTION

Spicy jalapeno and goat cheese wrapped walnuts, fired tempura-style and served with an apple gazpacho sauce and a chili spiced walnut crema.

Total Time
1 Hr, 15 Mins
Serves
10
Serving Size
3 pieces

Total Time

Prep Time
1 Hr
Cook Time
15 Mins
Total Time
1 Hr, 15 Mins

Nutrition

Calories
650 cal
Total Fat
50 g
Saturated Fat
14 g
Polyunsaturated Fat
18.23 g
Monounsaturated Fat
9.59 g
Cholesterol
75 mg
Sodium
760 mg
Carbohydrates
41 g
Dietary Fiber
3 g
Protein
17 g

Ingredients

Fall Gazpacho Sauce

  • 1/2 of a Granny Smith apple, peeled and cored

  • 1/2 cup pomegranate seeds

  • 1 cup canned diced tomatoes

  • 1 tablespoon honey

  • 1/4 cup apple juice

  • 1/4 of a cucumber, peeled and seeded

  • 1/4 of a jalapeno pepper, stemmed and seeded

  • Salt and pepper to taste

Chile Walnut Crema

  • 1 1/2 cups California walnuts

  • 3/4 cup water

  • 1/4 cup sour cream

  • 2 tablespoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon salt

  • Juice of 1/2 lime

Goat Cheese Wrapped Walnuts

  • 1 lb. goat cheese, softened

  • 8 oz. cream cheese, softened

  • 1 red and 1 green jalapeno pepper, stemmed, seeded, and minced

  • 33 California walnut halves, toasted

  • 2 tablespoons flour

  • 1 package tempura mix, prepared according to package directions

  • Microgreens (optional garnish)

Preparation

  1. To prepare Fall Gazpacho Sauce, place all ingredients in a blender and puree until smooth. Season with salt and pepper.

  2. To prepare Chili Walnut Crema, place all ingredients in a blender and puree until smooth.

  3. Stir together goat cheese, cream cheese and jalapeno peppers in a medium bowl and divide into 33 equal pieces. flatten in your palm and place a walnut half in the middle. Fold goat cheese around by rolling in your palms to make a smooth ball.

  4. Preheat at least 2-inches of oil to 350° F. Working in batches, dip goat cheese balls into flour then into tempura batter, gently shaking off excess. Fry for 2 minutes, then remove with a slotted spoon and drain on a paper towel-lined baking sheet.

  5. Place 2 to 3 tablespoons of Fall gazpacho Sauce and 1 slightly heaping tablespoon Chili Walnut Crema onto 10 small plates. Top each with 3 fried goat cheese balls and garnish with microgreens, if desired.