BLACKCURRANT BUTTER, GOAT'S CHEESE & HONEY TOASTS
Wexford is famous for its strawberries, but for us it's all about blackcurrants. We currently grow two varieties in our edible garden – Triton and Ben Tinania – chosen for their exceptional flavour. Together, they create a beautiful balance of sweetness, acidity and depth.
Our Blackcurrant Butter sits somewhere between a preserve and a purée, slowly cooked to concentrate the fruit's flavour. We infuse it with Miss Jessopp's Upright rosemary, wild alexander seeds and a splash of our own French oak-aged red wine for a subtle herbal warmth and gentle spice.
These simple toasts are one of our favourite ways to serve it. The creamy goat's cheese balances the tangy blackcurrants beautifully, while honey brings floral sweetness and fresh thyme adds a savoury note. A small spoonful of Blackcurrant Butter on each toast is all you need.
Perfect with drinks, as part of a cheeseboard, or served as a simple starter.
Serves - 4 to 6
Prep time - 10 minutes
Cooking time - 5 minutes
Ingredients
1 baguette or sourdough loaf, sliced
150g soft goat's cheese (we love St. Tola Divine)
3 tbsp Fat Tomato Blackcurrant Butter
A few sprigs of fresh thyme
Extra virgin olive oil
Freshly cracked black pepper
A drizzle of local honey
INSTRUCTIONS
Brush the bread lightly with olive oil and toast both sides on a hot griddle or under a grill until golden.
Spread each slice generously with goat's cheese.
Top each crostini with a small spoonful of Fat Tomato Blackcurrant Butter.
Scatter with thyme leaves and a little black pepper. If fresh thyme isn't available, rosemary works beautifully too.
Finish with a drizzle of honey if using.
Serve immediately.
This also works beautifully with Cashel Blue, Coolattin Cheddar, Wicklow Bán or even a good cream cheese. If fresh thyme isn't available, rosemary works well too.