Try Hayden Quinn's delightful Goat's Cheese Recipe


  • 1 x Sonoma baguette, thinly sliced on the diagonal

  • 160ml (2/3 cup) olive oil

  • 500g frozen baby peas, defrosted

  • 3 cloves garlic, crushed

  • 3 x 150g Meredith’s goat’s cheese, crumbled

  • 2 bunches mint, small leaves picked

  • Extra virgin olive oil, to serve


  • 1.

    Preheat oven to 180C fan-forced. Place sliced baguette on oven trays and drizzle with 80ml (1/3 cup) olive oil. Season to taste; bake for 10-12 minutes or until lightly golden and crisp. Set aside to cool

  • 2.

    Meanwhile, place peas in a food processor and pulse until coarsely chopped. Transfer to a large bowl, add remaining oil and garlic, season to taste and toss well to combine.

  • 3.

    Place Crostini on a platter top with crushed peas and scatter over crumbled Meredith’s goat’s cheese and small mint leaves. Season to taste and drizzle with extra virgin olive oil, to serve

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 287kj
  • Fat Total 20g
  • Saturated Fat 7g
  • Protein 10g
  • Carbohydrate 15g
  • Sugar 2g
  • Sodium 395mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Hayden Quinn for Gumtree Garden

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