This recipe is from the kitchen of Executive Chef Ian Rynecki. Serves 2-3 people.


1 wheel bloomy goat cheese 3-5 oz (We recommend Caromont Farm Chabi)
1/2 cup toasted unsalted marcona almonds
1/4 cup pistachio, toasted
1/4 cup lightly toasted sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/4 cup unsweetened shredded coconut
2 tablespoon nigella seeds (optional)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper


Pre-heat the oven to 350℉. Begin by toasting the coriander. cumin, nigella seed, and shredded coconut separately. Allow each spice to cool. In a spice grinder, grind the seeds/coconut for approximately 20 seconds.

If your marcona almonds or pistachio are raw, roast at 350℉ for 5-8 minutes. Once the almonds and pistachios are roasted and cooled, grind in a spice grinder for approximately 20 seconds.  

In a small bowl, combine the ground nuts and spices together with the remaining ingredients. Toss until thoroughly mixed.

To finish, cut the goat cheese into 3 oz halves and dip into the dukkah mixture. Reserve extra dukkah for future enjoyment!

Pairs well with our 2016 Blanc de Blanc.

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