Crushed Pineapple and Sweet Pepper Chutney Bruschetta
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
8 x 15mm (3/4”) thick slicesFrench bread
6 tbsp Baxters Crushed Pineapple & Sweet Pepper Chutney
2 tbsp olive oil
200g vegetarian goat’s cheese
salad leaves, to serve
method:
- Preheat the oven to 170C/340F/Gas 3. Spread a little of the chutney over one side of each slice of bread and lay them chutney up on a baking sheet.
- Drizzle over the olive oil and bake for 10 minutes, or until the bread is golden and crisp.
- Use a sharp knife to cut the cheese into little wedges. Arrange the cheese on top of the hot bruschetta then return to the oven for a further five minutes or until the cheese has melted.
- Serve warm on a bed of fresh salad leaves as a light lunch for four. Alternatively, these can be dished up on a platter for pre-barbecue snacking!
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