HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney & Goat's Cheese Bruschetta With Walnuts
Honey & Goat's Cheese Bruschetta with Walnuts

Honey & Goat's Cheese Bruschetta with Walnuts

and Caramelised Onions | Perfect for sharing | Serves 2 - 4

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Allergens:Cereals containing GlutenNutsMilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)


(ContainsCereals containing Gluten)

1 pot(s)



1 unit(s)

Red Onion

1 unit(s)

Goat's Cheese


1 sachet


1 sachet

Balsamic Vinegar


Not included in your delivery

1 tsp


50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2182 kJ
Energy (kcal)522 kcal
Fat25.0 g
of which saturates10.0 g
Carbohydrate55 g
of which sugars18.0 g
Protein19 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Halve the ciabattas (as if you were making a sandwich), then halve them again into triangles. b) Roughly chop the walnuts. Halve, peel and thinly slice the onion. Heat a drizzle of oil in a frying pan on medium high heat. c) Once hot, add the red onion slices and cook until really nicely softened, 8-10 mins. Stir occasionally.


a) Meanwhile, pop your ciabatta pieces on a baking tray and drizzle with olive oil. b) Break up the goat's cheese and divide between the bread. Spread it on with a knife, then drizzle over the honey. c) Season with black pepper, then bake in your oven until the ciabatta is golden, 8-10 mins.


a) Once the onion is really nice and soft, add the balsamic vinegar, sugar and water (see ingredients for both amounts). b) Season with salt and pepper, bring to the boil and simmer until the mixture is sticky and the liquid has evaporated, 2-3 mins, then remove from the heat. c) Once the ciabatta is cooked, remove from the oven and transfer onto plates, spoon over the caramelised onion and sprinkle on the walnuts. Enjoy!