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Pudding

Introduction

Great for a starter but also serve as a canapé by making small easy crostinis by using a pastry cutter and sliced bread.

Oven temperature

Pre-heat oven to 190°c fan 170°c – 375°f – Reg 5

Steps

  1. Cut baguette in 1.5cm slices coat with 1 tablespoon olive oil and seasonings.

  2. Put coated slices onto a tray and cook for approx. 10 minutes – keep an eye on them so they do not overcook.

  3. Chop walnuts and toast until golden (watch all the time so they do not burn).

  4. Chop dates add toasted walnuts, balsamic oil & 1 tab of honey and mix.

  5. Spread cheese onto toasted baguette and warm in oven.

  6. Once cheese just started to melt, take out, add walnut mixture and drizzle each one with runny honey


Cooks tips

To make the crostini’s more flavoursome add some herbs/garlic to the oil and coat

Serve with

Garnish of rocket leaves

Other recipe to try here

Wine pairing

Peter Falke Sauvignon Blanc

Arendsig Chardonnay

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Ingredients

  • 1 small Baguette 

  • 75g walnuts

  • 90g stoned dates

  • 1 tab olive oil

  • seasonings

  • 1 tab balsamic vinegar

  • 1 ½ tab runny honey

  • 150g soft goat’s cheese

Date & Walnut Goat’s Cheese Crostini

40 mins

8 servings

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