In Brunch, Easter, Holiday Menu

Serves 12




1 baguette

100g chevin / soft goat’s cheese

70g prosciutto

1 x 155g jar Staffords Cranberry Jelly

¼ cup toasted hazelnuts, roughly chopped

Extra virgin olive oil

Salt and pepper, to taste

Fresh micro herbs, for serving



Preheat oven to 200˚C.

Using a serrated knife, thinly cut the baguette on a diagonal into slices.

Brush the baguette slices with a little olive oil and season lightly with salt.

Arrange on a baking sheet and bake for 4 to 6 minutes, or until light golden brown and crisp.

Whip goat’s cheese until smooth and spreadable.

Whisk cranberry jelly in a small bowl until spoonable consistency.

Spread goat’s cheese on each toasted slice of baguette.

Spoon on a dollop of cranberry jelly.

Top with a roughly torn piece of prosciutto.

Finish with toasted hazelnuts, micro herbs and serve.

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