Goat’s curd, pickled cherry and pecan toasts
- Preparation and cooking time
- Total time
- + draining
- Easy
- makes 4
Skip to ingredients
- 450ml full-fat goat’s milk yogurt
- 125ml red wine vinegar
- 50g golden caster sugar
- ½ tsp pink peppercorns
- 1 tsp caraway seeds
- 1 bay leaf
- 1 tbsp runny honey
- 200g cherriespitted
- 4 thick slices pumpernickel or rye sourdough bread
- 50g pecansbroken into pieces
Nutrition: per serving
- kcal348
- fat14.3g
- saturates3.7g
- carbs42.2g
- sugars21.1g
- fibre4.8g
- protein10.2g
- salt0.8g
Method
step 1
The night before you want to eat, put a sieve over a bowl and line with one sheet of muslin or a clean J-cloth. Spoon in the yogurt and sit it in the fridge overnight (or for up to 24 hours). The excess water will drain out and the mix will thicken to make a curd.
step 2
Put the vinegar and sugar in a small pan with 125ml of water. Bash the peppercorns a few times to crush lightly, and add these to the pan with the caraway seeds and bay leaf. Cook over a low heat, then once the sugar is dissolved, bring to a gentle simmer and bubble for 5 minutes until reduced by half. Stir in the honey and cherries, then pour into a jar so the cherries are all fully covered in the pickling liquid and leave to cool.
step 3
The next day, discard the liquid that has drained from the yogurt, and season the thickened yogurt.
step 4
Drain the cherries (if you like you can reduce some of the pickling liquor and use this for drizzling).
step 5
Toast the bread, cool for a minute, then spread thickly with the goat’s curd. Sprinkle over the pickled cherries and pecans and eat immediately.
