Baked Goats Cheese with Beetroot and Onion Chutney


Be sure to visit our food hall for a selection of your ingredients

  • 2 Whole Goats Cheese Rounds (approx 70g per portion)

  • 100g Watercress or Mixed Leaf Salad

  • Sourdough Bread

  • 4tbsp Mrs Bridges Beetroot & Onion Chutney 



1. Preheat the oven to 190°C (170°C fan- assisted/Gas mark 5)

2. Place the goat's cheese on a non-stick oven tray and place the middle shelf of the oven.

3. Bake for approximately 20 minutes, or until cheese starts to melt. 

4. Whilst the cheese is baking, in a non-stick pan, slowly warm through the chutney.

5. Once the cheese is ready, carefully move to a serving plate.

6. Serve with thick slices soft crusty sourdough bread and a leafy salad.