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Goats’ cheese, pine nut and honey bruschetta
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20g pine nuts
4 slices sourdough bread
150g soft goats’ cheese
2 tbsp clear honey
1. Preheat the grill to high (240˚C). Meanwhile, in a heavy frying pan, dry-toast the pine nuts until just golden. Lightly toast the sourdough, top with the goats’ cheese and place under the hot grill for 1 minute. Scatter with the pine nuts and drizzle with the honey. Season with black pepper before serving.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.