Lindy Wildsmith
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Lindy Wildsmith
Macedonia of spring veg with matcha dressing

Crostini of goat’s cheese with rhubarb chutney
topped with wild garlic flower fritters

Serves 4

4 slices of whole meal French baguette for crostini
4 slices 2.5cm thick goats cheese cut from a log or use single portions
Extra virgin olive oil
Rhubarb chutney (recipe below)
Julienne of fresh ginger

Brush the crostini with olive oil and bake in the oven until golden.

Place a slice of goat’s cheese on top of each crostini and place under a very hot grill. When the  cheese, is warmed through and slightly bubbling on top, remove from the heat.

Serve the crostini with the rhubarb chutney and if serving as a starter, top with a little ginger julienne or a wild garlic flower fritter and a few rocket leaves dressed with extra virgin olive oil and salt on the side.

Rhubarb Chutney

Rhubarb chutney also goes well with lamb rissoles, salmon and other oily fish. Keeps a week or so in the fridge.

1 tablespoon butter
1 small onion, very finely chopped (100g approx.)
400g chopped rhubarb
150g granulated sugar
75ml cider vinegar or lemon juice
2 tablespoons chopped mint
½ teaspoon grated zest of lemon
Salt and freshly ground black pepper
Melt the butter in a non aluminium pan over a medium heat, add the onion and gently fry for three minutes or until soft but not coloured. Add the rhubarb, sugar, cider vinegar or  lemon juice, mint and zest, reduce the heat and simmer uncovered for 5-7 minutes or until thickened. Season with salt and pepper.
Serve either warm or cold.
*Wild garlic flower fritters
Make a very stiff batter with flour and a little water. Dip each spray of garlic flowers in the batter and fry in bubbling hot sunflower oil.


Lindy has worked with photographer Kevin Summers on both Artisan Drinks and Raw and Rare from which these images have been taken.
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