Goat Cheese Crostini with Peach Hazelnut Dressing

A great snack for the summer months.


  • 200 g goats cheese
  • 2 peaches
  • 1 baguette
  • olive oil
  • seasoning:
  • 1 tblsp olive oil
  • 1 tblsp hazelnut oil
  • 0.50 tsp water
  • 0.50 diced shallot
  • 20 g hazelnuts
  • 1 head frisse salad
  • 1 tblsp chopped chives


  1. Slice the baguette into thin slices and drizzle with olive oil and bake for 6-8 mins at 180°C until golden.
  2. When they have cooled down, top with a slice of the goats cheese and leave to one side.
  3. For the peach, cut each peach into six, dust with icing sugar and place under the grill until they start to caramelise.
  4. To make the hazelnut dressing mix the oils & vinegar, whisk in the water and finally add the copped shallots, season and put in sealable jar and store in the fridge until ready to use.
  5. To serve, warm up the crostini in the oven until the cheese starts to melt. Dress the Frisse and chopped chives with hazelnut dressing and arrange into 3 neat piles on each plate.
  6. Top with a slice of caramelised peach and then the warm crostini.
  7. Finally sprinkle with chopped hazelnuts and serve.


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