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    Goat's Cheese Bruschetta with Orange Vinaigrette

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    Goat's Cheese Bruschetta with Orange Vinaigrette

    "A few years ago, my husband gave me a wonderful gift of a cookery course in Cornwall with Sonia Stevenson, the first British woman to win a Michelin star," writes Juliet Dunsmuir, by email. "My favourite recipe was a goat's cheese bruschetta with citrus vinaigrette - a perfect marriage of textures and flavours. But I lost the recipe, please help!" Sonia's recipe appears below. Log on to soniastevenson.com or call 01752 851813 for details of her courses.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 6 slices open-textured bread
    • Olive oil
    • Salad leaves, to serve
    • 6 large, thick slices goat's cheese
    • 12 chives, to serve
    • Orange vinaigrette
    • 75g caster sugar
    • 2 tbsp water
    • 150ml white wine vinegar
    • Finely grated zest of 1 orange
    • 2 tsp Dijon mustard
    • 150ml sunflower oil
    • Salt


    1. Preheat the oven to 180°C, gas mark 4.
    2. Brush the bread with olive oil and bake for 6-8 minutes until crisp and just golden - don't over-do it because the bread will be toasted again later. Leave the toasted bread to cool.
    3. While the bread is cooling, arrange the salad leaves on 6 serving plates.
    4. For the vinaigrette, dissolve the sugar in the water in a small pan over a gentle heat, then simmer the syrup until it has turned to a deep-golden caramel colour (about 5 minutes). Avert your face and pour in the vinegar (it will splutter). Add the orange zest, return the pan to the hob and without stirring, boil the mixture for another couple of minutes until you have about 175ml liquid.
    5. Put the mustard into a large screwtop jar, add the orange syrup and mix until smooth. Add the oil and shake hard to emulsify the mixture. Alternatively, mix together the mustard, syrup and oil in blender. Season with a pinch of salt.
    6. Preheat the grill. Put a slice of cheese on each piece of toasted bread and place under the grill until the cheese is golden. With a fish slice, transfer the bruschettas to the serving plates. Pour warm vinaigrette over each one, decorate each with 2 crossed chives and serve.

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