Goat Cheese, Walnut and Honey Crostini

Goat Cheese, Walnut and Honey Crostini

with Fennel and Strawberry-Rhubarb Salad

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Rhubarb is typically used in desserts, but in this recipe, we're pickling it and turning it into an amazing dressing for salad! It pairs delightfully with goat cheese crostini.

Allergens:Sulphites/SulfiteWheat/BléMilk/LaitTree Nut/NoixMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g


2 tbsp

Red Wine Vinegar


2 tbsp

Strawberry Jam


1 unit

Demi Baguette


170 g

Fennel, sliced

1 cup

Goat Cheese


56 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

113 g

Spring Mix

1 tbsp


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2983 kJ
Calories713 kcal
Fat38 g
Saturated Fat12 g
Carbohydrate72 g
Sugar25 g
Dietary Fiber7 g
Protein23 g
Cholesterol60 mg
Sodium878 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil the fennel, walnuts and bread).


Wash and dry all produce. Heat a small pan over medium-low heat. Add the rhubarb, vinegar and jam. Cook until fork-tender 3-4 min. Transfer to a large bowl.


Meanwhile, slice the baguette into 1/2-inch slices. Arrange baguette slices on one side of a baking sheet. Brush the tops with oil. Pour the walnuts on the other side of the baking sheet. Toast in the centre of the oven until golden-brown, 1-3 min. (TIP: Keep an eye on them so they don't burn!) Transfer to a plate.


Toss the fennel on the same baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown, 4-6 min.


In a large bowl with the pickled rhubarb, whisk in the mustard and a drizzle of oil. Season with salt and pepper. (Taste and add more oil if you need it!) Add the spring mix. Toss to combine.


Spread each crostini (toasted baguette) with the goat cheese. Sprinkle with half the walnuts. Divide the salad between plates. Top with the broiled fennel and remaining walnuts. Serve alongside the crostini. Drizzle the crostini over with honey.