Baked goats cheese bruschetta with air-dried ham and a pea and mint salad

This impressive starter from Ed Baines combines the sharp flavour of goats' cheese with a sweet dressing of white figs
By Ed Baines
Baked goats cheese bruschetta with air-dried ham and a pea and mint salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium


  • 4 slices rustic country bread
  • 200 g fresh or frozen peas
  • 1 bunches mint, finely shredded
  • 1 cloves garlic, crushed
  • 4 shallots, finely chopped
  • 500 g Chevre goats' cheese
  • 4 slices air-dried ham
  • 3 tbsp olive oil
  • 1 lemon, juice only
  • 1 cloves garlic, whole

For the dressing

  • 8 white figs
  • 200 ml white wine vinegar
  • 2 tsp white sugar
  • ½ tsp salt


1. In a pan of boiling water, cook the peas for 2-3 minutes, then drain and place in a bowl.

2. Heat 1 tablespoon of the olive oil in a large frying pan and gently fry the shallots and garlic. Remove from the heat and leave to cool.

3. Add the mint, cooled shallots and garlic to the peas and toss with the remaining olive oil and the lemon juice.

4. Take half of the goats' cheese, flake it into small pieces and gently fold it through the pea salad. Adjust the seasoning and place to one side.

5. Place ham slices under a pre-heated grill and cook until crisp, then remove and leave to cool.

6. Cut the remaining goats' cheese into semi circles, arrange them on a lightly oiled baking sheet and place under the grill just long enough for them to turn golden brown.

7. Lightly toast the bread on a griddle, rub with the whole garlic clove and brush with olive oil.

8. To make the dressing, place all the ingredients in a saucepan and gently boil for 4-5 minutes.

9. Mash with a fork, push through a fine sieve and season to taste.

10. Spoon the pea and goats' cheese mixture onto the toasted bread. Arrange the ham and grilled cheese on top and drizzle over the dressing.

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