Aged goat’s cheese and toasted walnut bread

Serve the toasts warm so the cheese melts over them as you scoop. We've used Mothais sur Feuille, a soft goat's cheese from France wrapped in leaves, but any soft cheese works well with the toasted walnut bread.

You'll need

250 gm ripe aged goat’s cheese, such as Mothais sur Feuille, bûche de chèvre or Holy Goat La Luna (see note), removed from the refrigerator 30 minutes before serving Muscatels and pears, to serve   Walnut bread 7 gm (1 sachet) dry yeast 350 gm white spelt flour (see note) 100 gm baker’s flour, plus extra for dusting 130 gm walnuts, coarsely chopped Olive oil, for greasing and brushing


  • 01
  • For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes). Combine flours and ½ tsp salt in an electric mixer fitted with a dough hook, add yeast and 235ml water, and mix until a smooth dough forms (3-5 minutes). Add walnuts and stir to just incorporate, then transfer to a lightly oiled bowl and stand until doubled in size (1-1½ hours).
  • 02
  • Preheat oven to 200C and oil a heavy oven tray. Knock back dough and shape into two logs, about 25cm long, dusting lightly with extra flour to prevent sticking, then roll onto tray, leaving space between each, and set aside to prove for 15 minutes. Transfer to oven, spray a mist of water into the oven before closing the door and bake until bread is golden brown, and feels firm when pressed (25-28 minutes). Cool on a wire rack. Bread can be kept refrigerated, wrapped tightly in plastic wrap, for up to 2 days.
  • 03
  • Preheat oven to 180C and thinly slice bread with a serrated knife. Brush cut sides with a little olive oil and bake in a single layer on oven trays, turning once, until golden brown and crisp (15-20 minutes). Serve warm walnut toasts with goat’s cheese and fruit.

At A Glance

  • Serves 6 - 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 - 8 people

Additional Notes

Mothais sur Feuille and bûche de chèvre are available from Formaggi Ocello and Fourth Village Providore; Holy Goat La Luna is available from Simon Johnson. White spelt flour is available from select supermarkets and health-food shops.

Drink Suggestion

Nut liqueur, such as nocino.

Featured in

May 2017

You might also like...

Sausage rolls


Quince and brown butter pastry tart

Strawberry recipes


Manadrain and ginger syrup cake

A-Class Cookies


Rhubarb and chamomile tart

Honey recipes


Wattleseed and honey cake

Christmas ham recipes


Alistair Wise's custard tart

Pretty in pink recipes



Winter tart recipes


conversion tool