Goat’s cheese crostini with prune and walnut chutney
Goat's cheese and dried fruits are a friendly pair that never fails to delight. This starter takes 10 minutes to prepare if you use a ready-made chutney. Here I made my own, which does not add much work but must be made ahead. The plus side of going homemade is you are left with a jar-full of the stuff, with endless possibilities for the weeks to come. Think cheese, lamb, duck, sandwiches... mmh, sorry, must run to my fridge!

Goat’s cheese crostini with prune and walnut chutney

Posted on March 11, 2010
Categories: All vegetarian recipes, Breakfast and spreads, Starter
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Recipe by: Anne-Laure at Tasty Diaries
Busy:10 min, Total prep time: 20 min or 1H20 min (whether or not you make the chutney)
Prepare the chutney:

Place all ingredients together in a saucepan. Bring to the boil and reduce the heat to a simmer. Cook, uncovered, for one hour. Stir regularly and add a bit of water if needed.

Let cool and store in an airtight jar in the fridge. This chutney will keep for several weeks.

Prepare the crostini:

Preheat oven to 210 degrees C.

Toast the bread lightly in a toaster.

Cut each cheese crottin through its middle into two even-sized rounds. If using a log, cut slices about 3-4 cm (1-1/2 inch) thick.

Drop one teaspoon of chutney on each bread slice and place a goat's cheese round on top. Bake in the oven for about 10 minutes, until the cheese starts to brown. Don't leave it for too long otherwise the cheese will dry out.

Top with another teaspoon of chutney and serve with a green salad, drizzled with olive oil and balsamic vinegar.

Prepare the chutney:

Place all ingredients together in a saucepan. Bring to the boil and reduce the heat to a simmer. Cook, uncovered, for one hour. Stir regularly and add a bit of water if needed.

Let cool and store in an airtight jar in the fridge. This chutney will keep for several weeks.

Prepare the crostini:

Preheat oven to 210 degrees C.

Toast the bread lightly in a toaster.

Cut each cheese crottin through its middle into two even-sized rounds. If using a log, cut slices about 3-4 cm (1-1/2 inch) thick.

Drop one teaspoon of chutney on each bread slice and place a goat’s cheese round on top. Bake in the oven for about 10 minutes, until the cheese starts to brown. Don’t leave it for too long otherwise the cheese will dry out.

Top with another teaspoon of chutney and serve with a green salad, drizzled with olive oil and balsamic vinegar.

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Rating: 4.5/5 (4 votes cast)
Goat's cheese crostini with prune and walnut chutney, 4.5 out of 5 based on 4 ratings
If using a ready made chutney, use one flavoured with prunes, figs or apricots.

Crottin de Chavignol, litterally translating into appetizing "Chavignol's dung", is made from whole goat's milk in Chavignol, France. It has a strong, nutty taste and is the cheese of choice in most French "salades de chèvre chaud", a traditional starter similar to this recipe (minus the chutney).
Ingredients

4 crottins de chavignol or a log of good quality, sharp tasting goat's cheese
8 teaspoons prune chutney
8 slices for rustic bread
mixed green salad
olive oil
balsamic vinegar

For the chutney:
250 g soft pitted prunes, coarsely chopped
70 g brown sugar
1/2 red onion, chopped
1/2 granny smith apple, peeled and grated
1 handful walnuts, chopped
4 tablespoons cider vinegar
1/2 glass white wine or water
1/2 teaspoon all spice



One Comment to “Goat’s cheese crostini with prune and walnut chutney”

  • Karen MacNaughton

    April 27th, 2010 at 1:20 pm


    I already had some home-made apricot-based chutney, which was perfect for this recipe, so the starter was very quick and easy to put together for a dinner party for six. Everyone loved it!

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    Rating: 1.0/5 (1 vote cast)

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