15th November 2023

Yealands Supper Club: Starter

Crostini with two toppings





  • 1 x baguette
  • 2 – 3 tbsp olive oil
  • Flaky sea salt
  • Goats Cheese Topping

  • 200g goats cheese (I used goats feta)
  • 2 – 3 tablespoons of olive oil or cream
  • Runny honey
  • Fresh thyme leaves
  • Ricotta Topping

  • 200 grams ricotta
  • 30 grams parmesan, very finely grated
  • 1 tbsp lemon juice
  • Salt & pepper to taste
  • 1 pear, finely sliced
  • Fresh rocket
  • 1 x pack prosciutto
  • Preheat oven to 200C.

    Slice the baguette into 1 – 2 cm slices. You can do it on the diagonal if you wish to get more surface room for toppings.

    Brush both sides with olive oil and sprinkle with salt.

    Place in a single layer on a baking sheet and bake for 6 – 8 minutes or until super crisp and golden.

    Once cooled, place in an airtight container until ready to use.

    Goats Cheese Topping

    In a mini food processor (or with a hand beater) whip the goats cheese and add a tablespoon of olive oil or cream in until you get a nice spreadable consistency. Keep drizzling in the oil or cream until it feels nice and whipped.

    Spread the crostini with the goats cheese and top with fresh thyme leaves and a generous drizzle of honey.

    Ricotta Topping

    Mix the ricotta, parmesan and lemon juice in a bowl or mini food processor. Season to taste with salt and pepper.

    Spread a good dollop of the mixture into the crostini then top with a couple of slices of pear, some prosciutto and a few rocket leaves on top.

    Drizzle with some olive oil just before serving.

    Recipe created for Yealands Supper Club by Burnt Butter Table.

    Goats Cheese Crostini Wine match: Yealands Reserve Rosé.

    Ricotta Crostini Wine match: Yealands Estate Single Vineyard Albariño.

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