Prickly Pear Coulis with Bella Capra Chévre and Herbs
3 semi-ripe prickly pears (should be slightly tender)
3 ounces of Bella Capra Chévre
1/2 tablespoon each Italian basil, marjoram, and thyme (finely diced)
salted and baked pepitas (pumpkin seeds)
1/2 teaspoon agave nectar
Peel the skin of prickly pears and discard. Cut into thirds. Purée the fruit in a blender for 30 seconds until smooth. Using a cheesecloth, put the purée into cloth and twist into a medium bowl so that the juice will filter through, separating the seeds and pulp. Chill the purée for 2 hours. In the meantime, finely dice the herbs and mix them together. Hand roll the goat cheese into a ball and roll over the herbs so they stick.
Pour the chilled sweetened coulis into bowl and gently set the herb goat cheese in middle.