Sunset Bruschetta
This summery sensation features bruschetta topped with creamy whipped goat cheese, prosciutto, fresh nectarine, coconut flakes, mint, and a drizzle of honey.
How long will it take?
20 minutes
What’s the serving size?
Serves 8
What do I need?
- 1 large baguette, sliced into rounds
- 2 tbsp olive oil
- Salt
- 240 g goat cheese
- 120 g cream cheese
- 1 clove garlic, minced
- ¼ tsp chilli flakes
- 1 tbsp honey, plus extra for drizzling
- 100 g prosciutto
- 6 nectarines, pitted and finely sliced
- 50 g coconut flakes
- 2 tbsp mint leaves, roughly chopped
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper.
- Arrange baguette rounds on baking tray, then lightly brush with olive oil on both sides. Sprinkle with salt and bake for 5 minutes, then flip rounds and cook for a further 5 minutes, or until lightly golden. Remove from oven and set aside to cool completely.
- Meanwhile, add goat cheese, cream cheese, garlic, chilli flakes and honey to a food processor and pulse until well combined.
- When ready to serve spread baguette rounds with whipped goat cheese mixture, add prosciutto, and arrange nectarine slices on top. Sprinkle with coconut flakes and mint leaves and drizzle lightly with honey just before serving.
TOP TIPS
- Get a head start by preparing the baguette in advance. It will keep in an airtight container for up to 3 days.
- The whipped goat cheese can be made and stored in the fridge for up to 5 days.
- Got leftover Christmas ham? Slice it thinly and substitute it for the prosciutto – it’s delicious!
