Goats Cheese, Watermelon Radish & Confit Tomato Bruschetta

A twist on a classic Italian appetiser using beautifully seasonal Watermelon Radish & Goats Cheese

Goats Cheese, Watermelon Radish & Confit Tomato Bruschetta

Preparation time



Goats cheese (creamy texture, soft skin like Capricorn code 8933  or Crottin code 8056)

Watermelon Radish (code 31174)

50ml double cream (code 897)

Ultratex 2tsp approx. (code 36003)

4 x slices Sourdough (code 26064)


Place the goat’s cheese and cream into a blender, pulse lightly and add Ultratex a little at a time until desired consistency.

To Assemble:

Brush your Sourdough with garlic and olive oil & char-grill

Watermelon radish thinly sliced

200grms Confit cherry tomatoes (cut tomatoes in half season with salt and pepper and slice garlic splash with olive oil and put into an oven set at 90’c for 2 hrs approx.)

To finish I used red vein sorrel but watercress or rocket would suit