Goats’ Cheese Crostini With ‘Some Like It Hot’ Chutney

Crostini served with 'Some Like it Hot' Chutney



  • 1 small baguette
  • 1 garlic glove, crushed
  • 2-3 tablespoons olive oil
  • 300g (10oz) goats' cheese
  • 200g (7oz) mixed bitter salad leaves
  • 1 carrot grated

For the Dressing

  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped fresh ginger
  • 1 fresh red chilli, seeded and finely chopped
  • 1 teaspoon seasame seeds

For the Chutney

  • 3 fresh red chillies, chopped
  • 2 large cooking apples, peeled, cored and chopped
  • 450g red tomatoes, chopped
  • 2 red onions, finely chopped
  • 200g (7oz sugar)
  • 250ml (8fl oz) cider vinegar
  • 100g (3 1/5 oz) raisins, chopped
  • A pinch of cayenne pepper
  • A pinch of ground allspice
  • 1 teaspoon chopped ginger
  • Salt and freshly ground black pepper


To make the chutney, put all the ingredients into a large pan, bring to the boil, then reduce the heat and simmer for 45 minutes.  When the smells have filled your kitchen, the fruit has all softened and the vinegar has reduced, transfer the chutney into sterilized jars and store in a dark, cool place, where it will keep for 6-12 months.  Allow the chutney to mature for a month before eating.

Slice the bread, then toast it until golden.  Rub a little crushed garlic and olive oil over one side of each piece of toast and spread some goats' cheese on top.

Combine the bitter salad leaves and grated carrot in a bowl.  To make the dressing, put the lemon juice, oil, ginger, chilli and sesame seeds into a bowl and mix with a fork.  Drizzle over the salad and serve with the crostini, topped with a dollop of chutney.