Goat's Cheese and Cranberry Sauce Bruschetta

Number of Portions
Goat's Cheese and Cranberry Sauce Bruschetta


- 10 large slices of Italian bread, such as ciabatta
- 50 ml Cranberry Sauce
- 500 grams rinded goat’s cheese, cut into 10 slices
- 125 grams wild rocket
- 60 ml olive oil
- 1 tsp Oregano
- Sea Salt to taste
- Cracked Black Pepper to taste


Pre-heat oven to 190ºC / 375ºF / gas Mark 5.

Grill or chargrill the bread on one side and place on a baking tray, toasted-side down. Spread 5ml of Schwartz for Chef Cranberry Sauce on each slice of bread and top with a slice of goat’s cheese. Bake in the oven for 5-10 minutes until the cheese is just beginning to melt.

Dress the rocket with olive oil and Schwarz for Chef oregano and place a small bundle on each bruschetta. Season with salt and pepper and serve.

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