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Warm goat cheese crouton crusted with hazelnuts, italian tomato chutney - foodette

Brunch, Vegetarian, Salted, Vegetables and Fruits, Cheese

Baguette cut in half lengthwise and spread with an herbed goat cheese and an hazelnut crust, toasted in the oven and served with a sweet and sour tomato chutney.


Let your goat cheese soften at room temperature to make it easier to mix.


Recipe for 2

For the warm goat cheese croutons

2 Slice(s)
Country bread
60 Gr
Fresh goat cheese
2 Unit(s)
Green onion
15 Ml
Cream 35%
8 Unit(s)

For the Italian tomato chutney

1 Unit(s)
Yellow oignon
2 Unit(s)
Italian tomatoes
50 Ml
50 Ml
White vinegar
1 Tsp
Ground coriander
1 Clove(s)

Preparation time: 30 min

Preheat your Oven at 400 °F

  • To prepare before class

    Peel the garlic, get all of your ingredients out of the fridge.

    1 cutting board, 1 pairing knife, 1 chef knife

    1 baking sheet

    1 bowl

    1 small pot and wooden spoon

  • General preparation

    Chives and white onion. Cut the tomatoes into cubes. Crush the hazelnuts. Chop garlic.

  • Italian tomatoes chutney preparation

    In a small saucepan, combine the tomatoes, white onion, garlic, coriander seeds, white vinegar and sugar. Season with salt and pepper. Bring to a boil and simmer until all liquid has evaporated (about 20 to 25 minutes). Finish by adding a drizzle of olive oil and keep aside.

  • Warm goat cheese croutons preparation

    Mix goat cheese, cream, half the chives. Season with salt and pepper. Cut the baguette in half lengthwise. Place the sticks on a baking sheet and toast in the oven 5 to 6 minutes.Let cool slightly then spread on the sticks with the goat cheese mixture using a spatula. Sprinkle with crushed hazelnuts. Bake 5-6 minutes more.

  • To serve

    Cut the baguette into strips and place a spoonful of chutney on each bite. Sprinkle with some chives.

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Let your goat cheese soften at room temperature to make it easier to mix.

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