Crushed raspberry, sweet chilli & goats’ cheese bruschetta
This tasty, vegcentric summer bruschetta offers something a little bit different. It’s sweet and salty at the same time, and has fantastic tang not only from the sweet chilli red wine vinaigrette made with Aspall’s red wine vinegar, but from the sweet/tart raspberries themselves.
Larger versions of these bruschetta make for a delicious, light lunch when served with a green salad; and smaller bite-sized ones make excellent canapés. 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.
And the wine pairing?
We recommend a light Italian rose wine such as this Syrah from Vinca wine. Read more here.
Prep time: 10 minutes (exc. preparing a batch of sweet chilli red wine vinaigrette)
Cook time: 8 minutes
This recipe serves 4 as a light lunch, served with a green salad.
Ingredients :
4 thick slices of sourdough
125 g soft goats cheese
150 g raspberries
6-8 tbsp sweet chilli red wine vinaigrette
4 tbsp blanched hazelnuts
10 sprigs fresh thyme
½ tsp flakey sea salt
Method:
The recipe for the sweet chilli red wine vinaigrette can be found here. Start by preparing a batch of this dressing which will last for one month in a clean container in the fridge.
Preheat the oven to 160 degrees and once preheated, toast your hazelnuts for 6-8 minutes until golden. Allow to cool before coarsely chopping.
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.
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.
Spread a generous layer of goats’ cheese onto each bruschetta base, followed by the crushed sweet chilli raspberries.
Top each bruschetta with some chopped hazelnuts, freshly stripped thyme leaves, and 2 teaspoons of the sweet chilli red wine vinaigrette.
Serve right away, accompanied by a green salad.