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Goat's Cheese Crostini with Rocket and Fruit Chutney
By Sophie Hansen
Goat's Cheese Crostini with Rocket and Fruit Chutney
In this recipe
According to Dean our Fruit Chutney is the critical piece of any sandwich
Preparation time:
5 mins
Cooking time:
5 minutes
Serves:
4
Ingredients

1 loaf of sourdough bread, sliced
1 garlic clove, peeled
3 tbsp olive oil
300g Goat's Cheese
dollop of Beerenberg Fruit Chutney

For the salad:
2 handfuls salad greens
1 handful heirloom tomatoes

1 tbsp Dijon mustard
3 tbsp olive oil
Sea salt and pepper to taste
1 tbsp apple cider vinegar

Method:

This really is more of a serving suggestion than a recipe but tastes and looks so good I hope you’ll give it a try. It would make a perfect Christmas morning brunch; or even easy dinner for Christmas night, you know...when you’ve eaten so much for lunch you can’t imagine wanting a proper dinner but could always squeeze in one or two mouthfuls of something...

Preheat the oven to 180C. Slice the baguette and toast in the oven until golden and crunchy. Rub the garlic and a little olive oil over each slice then spread with goat’s cheese and top with a dollop of Beerenberg Fruit Chutney.

For the salad, place the rocket in a bowl, whisk together remaining ingredients and then mix to combine.