Cream Cheese with Roasted Walnuts and Rosentaler Carnica Honey

Toast the walnuts briefly in a coated pan or in the oven, remove from the heat and stir in the honey when overcooled, ideally leave to infuse for a few hours. Divide the cream cheese among 4 plates, pour the walnut honey over it and sprinkle with the flowers or leaves and serve. Sheep or goat cream cheese can also be used. Instead of walnuts, take pine nuts, almonds, pecans or Brazil nuts or a mixture of them. Add a pinch of cinnamon or gingerbread spice and vanilla sugar to taste. Stir some nut brandy or rum into the honey before serving. Can also be garnished with fresh fruit or berries. Or spicier mix with toasted sesame seeds, pinch of chili and balsamic vinegar.

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