Goats cheese bruschetta with black cherry jam

Goats' cheese bruschetta, fruity blackcurrant jam and lightly dressed lamb's lettuce make a great starter or lunch offering from Alan Coxon
By Alan Coxon
Goats cheese bruschetta with black cherry jam
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the black cherry jam

  • 200 g sugar
  • 20 ml water
  • 250 g pitted black cherries

For the Goat's cheese bruschetta

  • 4 slices country bread
  • 3 large cloves garlic, peeled
  • 60 ml extra virgin olive oil
  • 60 ml red pesto
  • 300 g soft goats' cheese
  • 200 g jar roasted peppers, chopped
  • 20 basil
  • freshly ground black pepper
  • lamb's lettuce, to serve

For the dressing

  • 30 clear honey
  • 125 fresh orange juice
  • 1 fresh lime juice
  • 1/2 orange, grated zest
  • 1 chives, finely chopped
  • 1 finely chopped tarragon
  • fine sea salt and freshly ground black pepper
  • 1 finely chopped flat leaf parsley


1. For the black cherry jam, boil the sugar and water together for 10 minutes. Add the cherries and cook until the fruit is transparent. Pour into a sterilised jam jar and set aside to cool.

2. For the bruschetta, toast the bread on both sides. When cool enough to handle, rub the slices all over with the cloves of garlic. Drizzle with a little olive oil and spread with red pesto.

3. Mix the goats' cheese together with the remaining olive oil, the roasted peppers, the basil and black pepper and mash until relatively smooth.

4. Spoon the mixture onto the toasted bread and place back under the grill for 2-3 minutes.

5. Whisk all the ingredients for the dressing together.

6. Serve the bruschetta hot from the grill, topped with the black cherry jam, and accompanied by a simple lamb's lettuce salad tossed with the oil-free summer dressing.

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