Goat’s curd, pickled cherry and pecan toasts

INGREDIENTS
  • 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


DIRECTIONS
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.
Made on
Tilda