Whipped Goat’s Cheese Crostini with Chilli Rhubarb Jam
These are the perfect little nibble for having friends round or just if you fancy something a little different. Crisp crostini with creamy whipped goat’s cheese and a dollop of sweet, spicy chilli rhubarb jam – delicious.
Substitute:
- Don’t want to make your own crostini? Crackers are a good substitute.
- Don’t like goat’s cheese? Try blending feta and some Greek yoghurt into a thick whipped texture.
- No radish? Top with any crunchy veg you like, such as red pepper, cucumber or tomato.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients:
1 crusty bread (small loaf)
2 tbsp olive oil
50 g goat's cheese (soft, room temperature)
a pinch of salt
a pinch of black pepper
a bunch of radish
2 tbsp Oddbox Chilli Rhubarb Jam
a bunch of parsley
Recipe:
Preheat the oven to 200c fan/180c conventional. Thinly slice the bread and lay on a lined baking tray. Drizzle with olive oil, season with salt and pepper. Place in the oven for 10-15 minutes, until golden and crisp. They will crisp more as they cool down. You may need to flip them halfway through.
Whilst they bake, add the soft goat’s cheese to a bowl. Season with salt and pepper, then use a whisk to whip into a fluffy, light texture.
Once the crostini are cool, smooth on the whipped goat’s cheese. Top with a thin slice of radish, a dollop of chilli rhubarb jam and a sprinkle of chopped parsley.
TIP: If you want to look fancy, transfer the whipped goat’s cheese to a sandwich bag. Snip the end off the bag to create a small hole, then pipe onto the crostini, swirling as you go.
How to store
Fridge: Store in an airtight container in the fridge for up to 3 days.
