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Goats’ cheese bruschetta with cranberry chutney
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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
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.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in November 2016.
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