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Goat's cheese crostini with an endive and walnut salad with sweet mustard dressing Recipe

A real favourite - oven baked goat's cheese crostini served with an endive, parsley and walnut salad finished with a sweet mustard dressing.

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Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
Ingredients ( for people)
  • Goat cheese round(s) : 6 whole
  • Endive(s) : 3 whole
  • Walnut kernel(s) : 50 g
  • Bread slice(s) : 6 whole
  • Flat leaf parsley : 0.25 bunch
  • Maille wholegrain mustard : 30 g
  • White wine vinegar : 10 ml
  • Sunflower oil : 100 ml
  • Caster sugar : 20 g

  • 1Preheat the oven to 180'C.
  • 2Separate the endive leaves and wash in cold water. Pick the parsley leaves and chop coarsely. Break the walnuts into small pieces.
  • 3Make your sweet mustard dressing by combining the mustard with the vinegar and the sugar. Whisk in the sunflower oil and season with salt and pepper. Taste and adjust with additional sugar if necessary.
  • 4Cut your bread into thick slices and place on a baking tray. Drizzle with olive oil and transfer to the oven. Cook until crisp and then place the goat's cheese rounds on top. Return to the oven and cook for 5-6 minutes.
  • 5Dress the endive with the mustard dressing and add the walnuts and chopped parsley and serve alongside the goat's cheese crostini.

Chef's tip

« Try drizzling a little honey on to the goat's cheese before baking in the oven. »

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