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    Goats’ cheese bruschetta with cranberry chutney

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    Goats’ cheese bruschetta with cranberry chutney

    • Vegetarian
    • 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.

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    This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue


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