100g chevin / soft goat’s cheese
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.