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Goats Cheese, Walnut and Honey Crostini

Goats Cheese, Walnut and Honey Crostini

with a Tangy Poached Rhubarb Salad

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You know us at the Fresh Farm, we’re lovers of good British produce. Cue the rhubarb. It’s so British and it’s in season. Our Victoria is famed for including a fruity element into a dinner salad. She just loves the mix of flavours and we have to say, it works delightfully in her goat’s cheese and walnut salad. Get it while it’s hot!

Tags:HealthyVeggie
Allergens:GlutenSoyaNutsMilkMustardSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Ciabatta

(ContainsGluten, Soya)

2 unit(s)

Rhubarb

2 tbsp

Walnuts

(ContainsNuts)

1 roll(s)

Goat's Cheese

(ContainsMilk)

1 bag(s)

Baby Leaves

Not included in your delivery

¼ tsp

Dijon Mustard

(ContainsMustard, Sulphites)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1577 kJ
Energy (kcal)377 kcal
Fat20.0 g
of which saturates10.0 g
Carbohydrate25 g
of which sugars0.0 g
Protein18 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Mixing Bowl
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees. Cut the ciabatta in half lenthways, then into 1/2 cm chunks and pop in a mixing bowl with 2 1/2 tbsp of oil and ¼ tsp of salt. Mix everything together well with your hands, then transfer the mixture to a baking tray and bake for 15 mins until crispy and golden. These are your delicious crunchy croutons.

2

In the meantime, remove the woody ends and slice the rhubarb into 2cm chunks. Crush the walnuts. Slice the goat’s cheese into 1cm thick rounds.

3

Put the rhubarb and 2 tbsp of cold water in a frying pan on medium heat and cook for 3 mins. Add 3 tbsp sugar (if you have some) to the pan, combine well and continue to cook for a further minute or until the rhubarb just begins to soften. Turn off the heat, remove the rhubarb from the pan (leaving the juices in the pan!) and set aside to cool.Tip: You need to watch the rhubarb in the pan like a hawk! It can quickly turn to a purée and will continue to cook slightly, whilst sitting on the plate, which is called carry-over cooking!

4

Quickly return to the pan with the rhubarb juices (still off the heat!) and whisk in a ¼ tsp of dijon mustard, 1 tbsp of olive oil, a pinch of salt and sprinkling of black pepper. Cover and set aside in the pan. Tip: This is your warm and tangy salad dressing which you may wish to reheat just before serving!

5

Your croutons should now be ready. Remove them from the oven and switch your grill to medium high.

6

Season the goat’s cheese slices with a small pinch of salt and pepper, then place on an oiled baking tray and grill for 1 1/2 mins, until just heated through and starting to melt. Remove with a spatula.

7

Toss together the baby leaves and poached rhubarb. Serve topped with the grilled goat’s cheese, crushed walnuts, warm salad dressing and croutons. Delish!