Baked Goat's Cheese with Rhubarb Chutney

Baked Goat's Cheese with Rhubarb Chutney

Baked Goat's Cheese with Rhubarb Chutney

Easy and quick to prepare, baked goat's cheese with rhubarb chutney is a delicious sweet and sour recipe, perfect for a special dinner.

November 5, 2018

Type of dish

Dietary Consideration

serves for

4

total time

0 HR 35 MIN

ingredients

2 red, cut into eighths
1 tsp, grated
1 tsp, white, roughly ground
1 tsp, seeds, roughly ground
1 tsp, seeds
bay
1 leaf
100 ml
50 g
110 g
750 g, cut into 3 cm long pieces
4 tsp, brown
2 tsp
4 small
100 g, torn into bite-sized pieces
1 tsp
5 tbsp
flowers to garnish

Preparation

How to prepare baked goat's cheese with rhubarb chutney

  • Mix together the onions, ginger, pepper, coriander, mustard seeds, bay leaf, apple vinegar, sultanas and sugar and bring to the boil.
  • Add the rhubarb and simmer for 10 minutes.
  • Season with salt and ground black pepper and leave to cool.
  • Place a tsp of sugar and butter on each goat's cheese and grill for 5 minutes until golden brown.
  • Arrange the lettuce on plates.
  • Mix together the red wine vinegar, mustard and olive oil.
  • Season with salt and ground black pepper and drizzle over the salad.
  • Arrange the goat's cheese and the rhubarb chutney on the salad and garnish with lavender flowers.

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