KIWIFRUIT & GOAT CHEESE CROSTINI

Kiwifruit might seem like a surprising ingredient for a savoury relish to sit atop a crostini, but its acidity, sweetness, and characteristic bright flavour make it an extraordinary component tossed in a simple vinaigrette with lightly picked red onions and fresh mint. The tang of the relish complements the garlicky whipped goat cheese spread across toasted cross-sections of our baguette. Creamy, salty, sweet, and packed with flavour, these crostini run the risk of becoming your new favourite appetizer—trust us.

Makes about 14 Crostini

Active Time: 20 mins

Total Time: 35 mins

Equipment: 1 baking tray, baking paper, serrated knife

YOU’LL NEED:

Baguette Pieces:

1 Grizzly baguette

2 ½ Tbsp. extra-virgin olive oil

Salt and pepper

Cheese Mixture:

200 g soft goat cheese

75 g cream cheese

1 lemon

½ tsp crushed garlic

Pinch salt 

Kiwifruit Relish:

½  (35 g) small red onion, finely chopped

1 Tbsp (15 g) white wine vinegar

½ tsp (3 g) caster sugar

Pinch salt

5 green or gold kiwifruit (450 g), peeled and diced into 1-cm squares

Handful fresh mint, roughly chopped

METHOD:

Preheat oven to 180°C fan. Cutting at a 45° angle to create longer crostini, slice the baguette into 1.5-cm-thick pieces. Place on a parchment paper lined baking sheet. Drizzle each piece with about ½ teaspoon of olive oil, rubbing to coat both surfaces. Evenly space pieces across baking sheet. Sprinkle with salt and pepper; set aside.

Zest lemon and add to a large mixing bowl. Cut lemon in half and squeeze half of the juice into the bowl with the zest. Set aside the other half for later use. Add goat cheese, cream cheese, garlic, and salt to the bowl with lemon juice and zest. Mash cheeses and stir vigorously until combined and lightly whipped. 

In a separate bowl, combine the juice of the remaining lemon half with the onion, vinegar, sugar, and salt; stir well and set aside for 15 minutes, stirring twice while it sits. 

Bake baguette pieces for 5 to 7 minutes, until lightly golden brown. Set aside to cool.

Add kiwifruit to the bowl with onion, toss to combine. Add mint, reserving some for garnish. Stir and taste for seasoning, adding more salt if needed.  

Assemble crostini by spreading a heaping spoonful of cheese mixture across the surface of a baguette piece. Mound a heaping spoonful of kiwifruit relish on top of the cheese spread. Repeat with remaining baguette pieces, cheese mixture, and relish. Finish by garnishing crostini with reserved chopped mint and serve immediately.