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!
The quantities provided above are averages only.
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.
Ingredients
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Walnuts
(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
Milk
Nutritional information
Utensils
Instructions
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.
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.
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.
Enjoy!
