Goat's cheese toasts

Goat's cheese toasts


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About this recipe: Indulge your guests with these tasty morsels, made by topping toasted slices of crusty baguette with slices of plum tomato and tangy goat's cheese, sprinkled with pine nuts and fresh herbs. Choose your favourite type of goat's cheese: delicate or strong in flavour, soft or firm in texture.

Azmina Govindji

Serves: 16 

  • 1 baguette, about 280 g (10 oz), cut into 2.5 cm (1 in) slices
  • 4 tbsp passata
  • 2 tbsp sun-dried tomato paste
  • 4 plum tomatoes, about 250 g (8½ oz) in total
  • 140 g (5 oz) goat's cheese
  • 11/2 tbsp extra virgin olive oil
  • 15 g (½ oz) pine nuts
  • few sprigs of fresh thyme or oregano, plus extra to garnish

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Preheat the grill to moderate. Place the baguette slices on a rack in the grill pan and lightly toast on both sides.
  2. Mix together the passata and tomato paste and spread a little on top of each toast, covering the surface completely.
  3. Slice the tomatoes lengthways, discarding a slim slice from the curved edges, to give 4 flat slices from each tomato. Lay a slice of tomato on top of each toast.
  4. Place 1 small slice of firm goat's cheese or about 1 tsp of soft goat's cheese on top of each tomato slice, and drizzle over a little olive oil. Scatter on a few pine nuts and thyme or oregano leaves.
  5. Grill for 4–5 minutes or until the cheese is beginning to melt and the pine nuts are golden. Serve the toasts hot, garnished with sprigs of thyme or oregano.

Another idea

Make fruity goat's cheese toasts. Instead of the tomato topping, mix together 2 tbsp each of cranberry sauce and mango, peach or another fruit chutney. Spread this over the toasts, top with the goat's cheese and scatter over a few flaked almonds, then grill as in the main recipe. * For tapenade goat's cheese toasts, put 100 g (3 1/2 oz) stoned black olives, 1 can anchovy fillets, about 50 g, drained, 3 tbsp drained capers, 3 tbsp extra virgin olive oil, the juice of 1/2 lemon and 2 crushed garlic cloves in a blender or food processor and blend to a paste (or pound to a paste with a pestle and mortar). This makes 220 g (scant 8 oz) tapenade; it can be kept, covered, in the fridge for 2 weeks. Spread onto 4 large, thick slices of toasted bread, then top with the goat's cheese and grill for 3–4 minutes. Cut each slice into 8 fingers or triangles and serve warm, sprinkled with chopped parsley. Makes 32 toasts.

Plus points

Pine nuts, used in Middle Eastern rice dishes and stuffings and an important ingredient in Italian pesto sauce, are rich in a variety of minerals including magnesium, potassium, iron, zinc and copper. * Goat's cheese is a tasty source of protein and calcium, as well as B vitamins (B1, B6, B12 and niacin) and phosphorus. A medium-fat goat's cheese contains about half the fat of Cheddar cheese.

Each serving provides

Useful source of vitamin E.

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