Goats’ cheese bruschetta with cranberry chutney

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus cooling

Makes: 4


150ml cider vinegar
3 small echalion shallots, finely sliced
200g light brown muscovado (or soft) sugar
5g fresh root ginger, finely grated
¼ tsp ground cinnamon
¼ tsp salt
250g cranberries
125g soft rindless goats’ cheese (or cream cheese)
4 slices sourdough, toasted
rocket leaves, to serve


1. Put the vinegar in a medium saucepan with the shallots, sugar, ginger, cinnamon and salt. Bring to a boil and simmer for 5 minutes.

2. Add the cranberries and simmer gently, stirring often, for 15 minutes or so, until the consistency of a loose jam. Season with pepper, tip into a warm sterilised jar and seal with a lid, then leave to cool.

3. Spread the cheese roughly onto the pieces of toast and blob some of the cranberry chutney on top. Scatter a few rocket leaves over each and trickle a little olive oil over the top, if liked.