- 1 cup goat’s cheese (chevre or if you prefer bulgarian fetta – sheep’s fetta)
- 4 brown onions thinly sliced
- 3 Tblsp oil
- 4 Tblsp brown sugar
- 4 Tblsp balsamic vinegar
- 1 stick of rosemary
- 2 bay leaves
- 1 cup chopped walnuts
Heat oil in a heavy based saucepan and add onion. Stir until softened then add rosemary, vinegar, sugar and bay leaves. Reduce heat and cover. Cook on low heat with the lid on for about 45 mins. stirring occasionally. Remove from heat and allow to cool. Remove rosemary and bay leaves. Blend in goat’s cheese and chopped walnuts. Proceed as above for the rolling and cooking. Serve either on their own or with the mint salsa.