3 oz hazelnuts
4 oz goat cheese
3 oz truffle honey
6 squash, about an inch in diameter
Spread hazelnuts on a baking pan and bake in 350 degree oven until lightly toasted. Mince hazelnuts with a chopping knive or in a food processor. Mix hazelnuts with the cheese and honey.
Warm the cheese mixture in a pan over a low heat. Slice squash into 1/4-inch slices and steam until they soften. Top each slice with some cheese mix and serve.
Serves eight as a starter.