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Goat's Cheese Crostini with Rocket and Fruit Chutney

preparation time

5 mins

Cooking time

5 mins



Goat's Cheese Crostini with Rocket and Fruit Chutney


1 loaf of sourdough bread, sliced

1 garlic clove, peeled

3 tbsp olive oil

300g Goat's Cheese

dollop of Beerenberg Fruit Chutney


2 handfuls salad greens

1 handful heirloom tomatoes

1 tbsp Dijon mustard

3 tbsp olive oil

Sea salt and pepper to taste

1 tbsp apple cider vinegar


This really is more of a serving suggestion than a recipe but tastes and looks so good I hope you’ll give it a try. It would make a perfect Christmas morning brunch; or even easy dinner for Christmas night, you know...when you’ve eaten so much for lunch you can’t imagine wanting a proper dinner but could always squeeze in one or two mouthfuls of something...

Preheat the oven to 180C. Slice the baguette and toast in the oven until golden and crunchy. Rub the garlic and a little olive oil over each slice then spread with goat’s cheese and top with a dollop of Beerenberg Fruit Chutney.

For the salad, place the rocket in a bowl, whisk together remaining ingredients and then mix to combine.