Goat Cheese Bruschetta with Plum Chutney Recipe

Photographs by John Huba

Produced by Sheri Geller; text by Monica Michael Willis

To elevate this simple appetizer, SPACE at Ryder Farm’s director of food, Rebecca Wolf, adds crunchy sea salt, fresh thyme, and a generous dollop of a savory fruit chutney. She buys the topping at Hayfields Market in nearby North Salem, New York, but you can easily whip up a batch to keep on hand. (See Hayfields Market Plum Chutney, below.)

Makes 16 bruschetta

½ baguette, cut into 16 ½-inch-thick slices
¼ cup olive oil
Coarse sea salt, such as Maldon
Freshly ground black pepper
4 ounces goat cheese
Hayfields Market Plum Chutney (recipe below) or your favorite chutney
1-2 tablespoons fresh thyme leaves

Preheat oven to 350°F. Lightly brush both sides of bread slices with olive oil and sprinkle with salt and pepper to taste. Arrange bread in a single layer on a rimmed baking sheet; bake until golden brown, 10 to 12 minutes. Let toast cool slightly, then top each slice with an even amount of goat cheese and a small dollop of chutney. Sprinkle with thyme and more salt and pepper to taste; serve immediately.

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Actor Lorenzo Roberts interned at SPACE in 2013 and has returned each summer as a staffer. “I eat far better here than I ever do at home,” he says.

Hayfields Market Plum Chutney

In a large saucepan over medium-high heat, combine 3½ pounds pitted and chopped plums (about 8 cups); 1 finely chopped medium red onion; ½ cup dried currants; ¼ cup cider vinegar; 2 cloves finely chopped garlic; 1 tablespoon mustard seeds; 1 teaspoon fine sea salt; and ½ teaspoon freshly ground black pepper. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until fruit breaks down and mixture is reduced by a third, 30 to 40 minutes. Add organic sugar, to taste, if desired. Distribute chutney among 6 pint jars and seal with lids; refrigerate for up to 3 months.

Goat Cheese Bruschetta with Plum Chutney Recipe