Preview

Warm goat cheese crusted with hazelnuts, italian tomatoes chutney

Salted

Baguette cut in half lengthwise and spread with an herbed goat cheese and an hazelnut crust, toasted in the oven and served with a sweet and sour tomato chutney.

Note

Let your goat cheese soften at room temperature to make it easier to mix.

Ingredients

Recipe for 12

For the warm goat cheese croutons

0.50 Unit(s)

Baguette

120 Gr

Fresh goat cheese

1 Unit(s)

Shallot

12 Sprig(s)

Chives

30 Ml

Cream 35%

30 Gr

Hazelnuts

For the Italian tomato chutney

0.50 Unit(s)

Onion

3 Unit(s)

Italian tomatoes

100 Ml

Sugar

100 Ml

White vinegar

15 Ml

Ground coriander

1 Clove(s)

Garlic

Salt and pepper
Olive oil

Preparation time: 30 min

Preheat your four at 400 °F

General preparation

French chop the shallot, chives and white onion. Cut the tomatoes into cubes. Crush the hazelnuts. Chop garlic.
Tomato chutney preparation

In a small saucepan, combine the tomatoes, white onion, garlic, coriander seeds, white vinegar and sugar. Season with salt and pepper. Bring to a boil and simmer until all liquid has evaporated (about 20 to 25 minutes). Finish by adding a drizzle of olive oil and keep aside.
Warm goat cheese croutons preparation

Mix goat cheese, cream, shallots and half the chives. Season with salt and pepper. Cut the baguette in half lengthwise. Place the sticks on a baking sheet and toast in the oven 5 to 6 minutes.Let cool slightly then spread on the sticks with the goat cheese mixture using a spatula. Sprinkle with crushed hazelnuts. Bake 5-6 minutes more.
To serve

Cut the baguette into strips and place a spoonful of chutney on each bite. Sprinkle with some chives.