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Make crostini by slicing the bread stick into thin slices and brushing with a little olive oil – bake until golden. You can also use pre done Mini toasts found in the biscuit section.


Slice the chorizo on a bias – relatively thinly

Zest 1 Orange

¼ bunch of thyme (lemon thyme is nice in this) – strip the leaves

¼ bunch parsley – pluck the leaves

Mix herbs, zest, chorizo and olive oil together.


Spread the crostini or mini toast with ricotta or chevre.

Place a slice of chorizo tossed in the herb and zest marinade on the top.


Recipe was kindly provided by Saskia Beer