Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Seasonal
  • Healthy
  • Cakes and baking
  • Occasions
  • Cuisine
  • Game
Meat and Poultry
Fish and Seafood
Courses
Dish type
Seasonal
Healthy
Cakes and baking
Occasions
Cuisine
Game
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Welsh goat's cheese and apple croustade

by
Mary Ann Gilchrist
Welsh goat's cheese and apple croustade

PT20M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Croustade

  • 1 sweet apple, sliced into 8 pieces
  • 8 slices of Pantysgawen, 0.5 cm each
  • 4 slices of bread
  • 4 pinches of paprika

To plate

  • mixed salad leaves
  • 1 dash of walnut oil
print recipe
shopping List

Method

print method
1
Heat the oven to 200°C/Gas mark 6
2
Cut a large circle from each piece of toast, discarding the outer crust. Layer the apple and cheese on the toast, starting with the apple
3
Give the final, top layer of cheese a dusting of paprika
4
Lay the bread on a baking tray and bake for 10 minutes, until golden brown on top
5
Serve with a mixed leaf salad dressed with walnut oil, which works incredibly well with hot goats' cheese
  • mixed salad leaves
  • 1 dash of walnut oil
Share recipe
Mary Ann Gilchrist
Mary Ann Gilchrist

Mary Ann Gilchrist's cooking career started in earnest when the chef at a restaurant at which she was waitressing walked out on his job one night. She stepped in to make pizzas, starting a career that would span several decades.

You may also like

Welsh goat's cheese and apple croustade
Goat's cheese custard and asparagus
by James Sommerin
Mary Ann Gilchrist
Carlton Riverside
Goat's cheese
Recipe Collection
Title: Pumpkin, goat’s cheese and fig tart with lemon thyme
by Elly McCausland
Courgette flowers with goat’s cheese, honey and hazelnuts
by Tess Ward
Goat's cheese, roasted beetroot and a black olive tuile
by Alan Murchison
Warm goat’s cheese salad and tapenade
by Galton Blackiston
Tomato, borlotti bean and Provençal goat’s cheese salad
by Henry Harris
Goat's cheese and lemon ganache
by Paul A Young
Apple
Recipe Collection
Goat's cheesecake with red onion jam
by Simon Hulstone
Cheese
Recipe Collection
Red pepper and goat's cheese bites
by Deena Kakaya
Goats’ cheese and charred artichoke flatbreads
by Howard Middleton
Kidderton Ash goats’ cheese with pomegranate molasses-baked figs and mint
by Helen Graves
Carlton Riverside
Mary Ann Gilchrist
The forbidden fruit: are we eating and cooking the wrong apples?
by Hugh Thomas
Summer garden salad
by Marcus Wareing
Colwick cheese tortellini with pumpkin velouté
by Aaron Patterson
Scotland’s finest: the best cheeses for Burns Night
by Great British Chefs
Goats cheese, cranberry and walnut tart
by Helen Jessup
7 recipes to cook in October
by Great British Chefs
Pizza Caprino
by Paul Ainsworth
Feta cheese recipes
Recipe Collection
Paneer
Recipe Collection
Welsh cakes
by Karen Burns-Booth
Warm puff pastry tart with goat's cheese, figs, olives and capers
by Geoffrey Smeddle
Honeycomb of goat's cheese with macerated figs and rye crispbread
by Phil Fanning
Panzanella with goat's cheese and tomato jelly
by Phil Fanning
Goat's cheese crotin with marinated chargrilled vegetables
by Stephen Crane
St David's Day
Recipe Collection
Welsh
Recipe Collection
Tom Simmons: simple food done well in the capital
by Tom Shingler
Gareth Ward at Ynyshir: mixing Welsh produce with Japanese technique
by Helen Graves
Ricotta
Recipe Collection
Mozzarella
Recipe Collection
Goats cheese rounds with honey, walnut, rocket and umeboshi
by Food Urchin
Summer lunch
Recipe Collection
Picnic
Recipe Collection
Quick recipes
Recipe Collection
Makhni paneer with mint paratha
by Anjum Anand
Padrón pepper, paneer, carrot and quinoa salad in a teriyaki dressing
by Deena Kakaya
How to grate cheese
How to cook fruit sous vide
How to fan fruit
Cheese
Recipe Collection
Risotto with caciocavallo cheese, apricots, coffee and celery powder
by Angelo Sabatelli
Ricotta recipes
Recipe Collection
Five amazing, versatile ricotta recipes
by Pete Dreyer
Mozzarella
Recipe Collection

NAVIGATE

Home > Recipes > Goat's cheese

© Great British Chefs 2019