Goat’s curd, pickled cherry and pecan toasts

  • makes 4
  • Easy

This recipe for goat's curd, pickled cherry and pecan toasts makes a great, simple veggie snack or lighter lunch



  • full-fat goat’s milk yogurt 450ml
  • red wine vinegar 125ml
  • golden caster sugar 50g
  • pink peppercorns ½ tsp
  • caraway seeds 1 tsp
  • bay leaf 1
  • runny honey 1 tbsp
  • cherries 200g, pitted
  • pumpernickel or rye sourdough bread 4 thick slices
  • pecans 50g, broken into pieces


  • 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.

Nutritional Information

  • Kcals 348
  • Carbs 42.2g
  • Protein 10.2g
  • Fat 14.3g
  • Sugars 21.1g
  • Salt 0.8g
  • Saturates 3.7g
  • Fibre 4.8g