Goat’s curd on rye with blueberries and spiced walnuts recipe

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serves: 6
Skill: easy
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 335 kCal 17%
Fat 23g 33%
  -  Saturates 8g 40%
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  • This Norwegian snack has been enjoyed in Scandinavia since the Viking days! With the combniation of candied, crunchy walnuts and soft goat’s cheese, this delicious snack is the perfect balance of sweet and salty. Serve it up for Sunday brunch to give everyone something a little different this weekend. Ready in 40 minutes, you can have a tasty treat that is a little bit different to your average snack in under an hour.


    • 1 medium egg white
    • 1tsp coarsely ground
    • Cardamom seeds (from 12 pods)
    • ½tsp vanilla extract
    • 3tbsp golden caster sugar
    • Good pinch of sea salt
    • 125g walnut pieces
    • 200g blueberries
    • 6 slices rye bread or sourdough, toasted if you prefer
    • 200g soft goat’s cheese


    • Set the oven to 100°C/212°F/Gas Mark ½. Whisk the egg white, cardamom, vanilla, sugar and salt in a bowl. Stir in the walnuts, then spread them in a single layer on the lined baking sheet. Bake for about 30 minutes until crisp.

    • Meanwhile, put the blueberries in a small, hot pan with 1tbsp water. Simmer for a few minutes until they burst and bleed, stirring occasionally. Sweeten or add lemon juice to taste, if you like.

    • Spread each slice of toast with cheese. Cut the slices in half. Spoon on some blueberries and sauce, scatter with spiced walnuts and sprinkle with sea salt. Garnish with snipped chives.

    Top tip for making Goat’s curd on rye with blueberries and spiced walnuts

    For homemade goat’s curd, simmer 1ltr (1¾pt) goat’s milk and juice of ½ a lemon for 2 minutes. Leave overnight and strain through muslin-lined sieve. Use smoked sea salt for authenticity.

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