Simple and Modern Thanksgiving Dessert Idea
Spring Roll Wrappers
Extra Virgin Olive Oil
finely diced raw walnuts
brown or palm sugar
Cowgirl Creamery Red Hawk Triple Creme
organic honey (I love the Tasmanian Leatherwood for it's fresh, foresty lift)
Preheat oven to 350 degrees F and line a baking tray with parchment.
Brush a spring roll wrapper with olive oil and cover with a thin layer of walnuts. Sprinkle with sugar to taste (not too much or it may burn). Repeat with as many as you like as they will keep, sealed in a cool cupboard for several weeks.
Transfer to baking tray and bake for 5-6 minutes or until golden brown. Don't forget as they burn easily. Carefully lift onto a wire rack and cool. Break into desired sized pieces.
Just before serving, slice cheese thinly and warm honey in a dish set over hot water until runny.
Place one piece of walnut cracker on a plate, top with a slice of cheese and a light drizzle of honey to melt the cheese. Repeat to as high a mound as you like, topping with cheese and final drizzle of honey.
Enjoy the interplay of textures - crisp, soft, gooey, crunchy and silky wine!
Bon appetit from Sally