Crushed raspberry & goats’ cheese bruschetta

Serves: 4 as a light lunch ● Prep time: 10 (plus extra to make vinaigrette) ● Cooking time: 8 minutes
This tasty summer bruschetta offers something a little bit different. It’s sweet and salty at the same time with fantastic tang not only from the sweet chilli red wine vinaigrette, but from the sweet/tart raspberries themselves. Freshly stripped thyme leaves add a wonderfully fragrant final flourish, and toasted hazelnuts bring a lovely crunch and deep, toasty flavours which go particularly well with the creamy goats’ cheese.

TIP: Larger versions of these bruschetta make for a delicious, light lunch when served with a green salad; and smaller bite-sized ones make excellent canapes when hosting family and friends. 
method
  • 6 tbsp sweet chilli red wine vinaigrette
  • 4 thick slices of sourdough
  • 125 g soft goats cheese
  • 150 g raspberries
  • 4 tbsp blanched hazelnuts
  • 10 sprigs fresh thyme
  • ½ tsp flakey sea salt


  1. Start by making your sweet chilli red wine vinaigrette, following this recipe >.
  2. Preheat the oven to 160 degrees and once preheated, toast your hazelnuts for 6-8 minutes until golden. Allow to cool before coarsely chopping.
  3. Either toast your sourdough until slightly charred, or pop under a hot grill for 1-2 minutes on each side. A little char adds deep, savoury notes to the overall dish and great crunchy texture.
  4. Hold back a few raspberries for garnishing, but mash the majority of the berries in a mixing bowl with a pinch of salt and 4 generous tablespoons of your sweet chilli red wine vinaigrette.
  5. Spread a generous layer of goats’ cheese onto each bruschetta base, followed by the crushed sweet chilli raspberries.
  6. Top each bruschetta with some chopped hazelnuts, freshly stripped thyme leaves, and 2 teaspoons of the sweet chilli red wine vinaigrette.
  7. Serve right away, accompanied by a green salad.


ingredients
  • 6 tbsp sweet chilli red wine vinaigrette
  • 4 thick slices of sourdough
  • 125 g soft goats cheese
  • 150 g raspberries
  • 4 tbsp blanched hazelnuts
  • 10 sprigs fresh thyme
  • ½ tsp flakey sea salt


method
  1. Start by making your sweet chilli red wine vinaigrette, following this recipe >.
  2. Preheat the oven to 160 degrees and once preheated, toast your hazelnuts for 6-8 minutes until golden. Allow to cool before coarsely chopping.
  3. Either toast your sourdough until slightly charred, or pop under a hot grill for 1-2 minutes on each side. A little char adds deep, savoury notes to the overall dish and great crunchy texture.
  4. Hold back a few raspberries for garnishing, but mash the majority of the berries in a mixing bowl with a pinch of salt and 4 generous tablespoons of your sweet chilli red wine vinaigrette.
  5. Spread a generous layer of goats’ cheese onto each bruschetta base, followed by the crushed sweet chilli raspberries.
  6. Top each bruschetta with some chopped hazelnuts, freshly stripped thyme leaves, and 2 teaspoons of the sweet chilli red wine vinaigrette.
  7. Serve right away, accompanied by a green salad.