Go to your farmers’ market and get the freshest and best goat cheese you can find—the tang and texture are critical with a dish this straightforward. Chestnut honey has an earthiness, almost a gaminess, really, that adds depth and structure to the dish.

Ingredients

　　4 ounces fresh goat cheese

　　Chestnut honey, for drizzling

　　2 tablespoons ground or finely chopped hazelnuts

　　Form the goat cheese into 4 quenelles using 2 soup spoons, scooping the cheese out of one and rounding it as you pass the cheese back and forth to form a smooth football shape. Arrange on a plate and drizzle with the honey. Put the nuts in a sieve and dust the plate.

　　Ethan Stowell's New Italian Kitchen