Whipped Goat's Cheese & Serrano Ham Bruschetta
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Whipped Goat's Cheese & Serrano Ham Bruschetta

Whipped Goat's Cheese & Serrano Ham Bruschetta

Sharing Dish | with Toasted Walnuts and Balsamic Glaze

Creamy whipped goat's cheese and pear are a perfect balance between salty and sweet. With crispy bruschetta and a scattering of walnuts, this dish is quick to make but so tasty to eat!

Cereals containing gluten

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 war 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
Cooking time15 minutes


serving amount

2 unit(s)


(Contains Cereals containing gluten)

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

2 slice(s)

Serrano Ham

150 grams

Goat's Cheese

(Contains Milk)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

2.5 tbsp



Nutritional information

Energy (kJ)2204 kJ
Energy (kcal)527 kcal
Fat28 g
of which saturates14 g
Carbohydrate47.6 g
of which sugars6.5 g
Protein26.2 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Prep and Toast

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Halve the ciabattas, then halve them again into triangles.

b) Roughly chop the walnuts. Heat a small frying pan on medium heat (no oil).

c) Once hot, add the walnuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to small bowl.

Toast the Ciabatta

a) Meanwhile, pop your ciabatta triangles on a baking tray and drizzle with olive oil.

b) Bake on the top shelf of your oven until golden, 6-8 mins.

c) While the ciabatta triangles bake, tear the Serrano ham into bite-sized pieces.

Whisk and Assemble

a) Pop the goat's cheese into a large bowl. Add the milk (see pantry for amount - you may not need it all) a little at a time and whisk until the cheese has softened and is slightly fluffy. Season to taste with salt and pepper.

b) Spread the whipped goat's cheese over the baked ciabatta triangles.

c) Top with the Serrano ham slices and a scattering of walnuts. 

d) Finish with a drizzle of balsamic glaze.