Cheese Nougat

In this recipe, I will show you how to transform humble leftovers into exquisite, conversation-starting bites. We’ll take slices of day-old brioche—and toast them to a golden, fragrant crisp. This becomes the delicate shell for a surprising, savory filling: smooth, tangy goat cheese, whipped with a whisper of fresh herbs and a tough of cayenne The magic is in the assembly. We'll gently stuff the toasted brioche with the creamy cheese. The result is a savory nougat—a playful nod to the confection, but entirely unexpected. More than just an appetizer, these are tiny gifts of texture and taste, proving that the most memorable creations often begin with something already loved. Set them on your holiday table and watch them vanish—a hit not just for their flavor, but for the clever delight they inspire.

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Savory nougat?

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Cheese Nougat Mixture

Toast the hazelnuts, then rub them between two paper towels to peel them. Set these aside. Toast the remaining nuts and let them cool completely. Soak the gelatin sheets in cold water until softened, then drain them well. In a bowl, smooth out the goat cheese by stirring in the hazelnut oil using a rubber spatula. Add the toasted nuts and diced apricots, and fold to combine.
Gently heat the heavy cream in a saucepan until warm but not boiling. Remove from heat, stir in the softened gelatin until fully dissolved, and pour this mixture into the goat cheese base. Mix until well incorporated. Gently fold in the whipped cream until just combined. Season with a pinch of cayenne pepper and salt.
Line a small baking tray with plastic wrap. Pour the nougat mixture into the tray and shape it into a neat rectangle about 6 x 8 inches (15 x 20 cm). Cover the surface directly with plastic wrap and refrigerate overnight. Once set, unmold the nougat and trim the edges evenly. Cut into seven bars, each roughly 1 x 5 inches (2.5 x 13 cm). Place the bars on a tray and freeze for about one hour to firm up.
At this point, the savory nougat can be stored frozen for several weeks, either sealed in an airtight container or, ideally, vacuum-sealed (sous-vide).

Serving

While the bars are still frozen, finish them by slicing the brioche into thin rectangles (approximately 5 x 1 inches / 13 x 2.5 cm), two per bar. Toast the brioche slices and let them cool completely. Place each frozen nougat bar between two slices of toasted brioche. Allow the assembled bars to rest at room temperature for a couple of hours before serving to soften slightly.
Optional: These cheese nougat bars can also be divided into small cubes and served as an amuse-bouche. To garnish, sprinkle the tops with powdered pistachio and a scattering of minced chives. Enjoy!

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