A great snack for the summer months.


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


  • Slice the baguette into thin slices and drizzle with olive oil and bake for 6-8 mins at 180°C until golden.
  • When they have cooled down, top with a slice of the goats cheese and leave to one side.
  • For the peach, cut each peach into six, dust with icing sugar and place under the grill until they start to caramelise.
  • 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.
  • 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.
  • Top with a slice of caramelised peach and then the warm crostini.
  • Finally sprinkle with chopped hazelnuts and serve.

More by Oliver Dunne:

Find recipes by keyword:

irish summer entertaining light meals and snacks quick meals the afternoon show