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Goat’s curd, pickled cherry and pecan toasts
Published: June 6, 2016 at 10:24 AM
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makes 4
Easy
Total time: 25 mins
+ draining
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This recipe for goat's curd, pickled cherry and pecan toasts makes a great, simple veggie snack or lighter lunch
Vegetarian
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Ingredients
Nutrition
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450ml full-fat goat’s milk yogurt
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125ml red wine vinegar
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50g golden caster sugar
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½ tsp pink peppercorns
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1 tsp caraway seeds
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1 bay leaf
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1 tbsp runny honey
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200g cherries
pitted
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4 thick slices pumpernickel or rye sourdough bread
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50g pecans
broken into pieces
Nutrition: per serving
- kcal348
- fat14.3g
- saturates3.7g
- carbs42.2g
- sugars21.1g
- fibre4.8g
- protein10.2g
- salt0.8g
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Method
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step 1
The night before you want to eat, put a sieve over a bowl and line with one sheet of muslin or a clean J-cloth. Spoon in the yogurt and sit it in the fridge overnight (or for up to 24 hours). The excess water will drain out and the mix will thicken to make a curd.
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step 2
Put the vinegar and sugar in a small pan with 125ml of water. Bash the peppercorns a few times to crush lightly, and add these to the pan with the caraway seeds and bay leaf. Cook over a low heat, then once the sugar is dissolved, bring to a gentle simmer and bubble for 5 minutes until reduced by half. Stir in the honey and cherries, then pour into a jar so the cherries are all fully covered in the pickling liquid and leave to cool.
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step 3
The next day, discard the liquid that has drained from the yogurt, and season the thickened yogurt.
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step 4
Drain the cherries (if you like you can reduce some of the pickling liquor and use this for drizzling).
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step 5
Toast the bread, cool for a minute, then spread thickly with the goat’s curd. Sprinkle over the pickled cherries and pecans and eat immediately.
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