Creamy goat's cheese with chive & pomegranate

Creamy goat's cheese with chive & pomegranate

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(22 ratings)

Prep: 10 mins No cook


Serves 6
Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping

Nutrition and extra info

  • Vegetarian


  • kcal228
  • fat10g
  • saturates6g
  • carbs24g
  • sugars5g
  • fibre3g
  • protein12g
  • salt0.98g
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  • 150g pack soft, rindless goat's cheese
  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g pomegranate seeds, from a tub



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • ½ small bunch chives, snipped
  • 1 tbsp clear honey
  • 2 tsp red or white wine vinegar
  • loaf of crusty bread, to serve


  1. Mash the goat’s cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.

  2. Stir together the honey and vinegar, then as you’re about to serve, drizzle over the plate. Enjoy with crusty bread.

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Comments, questions and tips

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12th Aug, 2010
Really light and tasty starter - served with some other dips and crudites, and it went down very well : )
11th Aug, 2010
Made the cheesy base and just drizzled with honey. Served with walnut bread lovely part of a buffet.
17th Apr, 2010
i made this as an amuse bouche for my sister, husband and my family one sunday lunch. the texture of the goats cheese and the colour of the pomegranate seeds with the chives is so fresh. the dressing adds a lovely tang. i then made crab salad with grapefruit and chardonay vinegar dressing, served with crunchy ciabatta. appetizer consisted of tomatoe sorbet with vodka and celery sticks. mains was slow braised shin of beef in port and guiness with pickled walnuts and pastry tops, mash and green beans. puddings were tangerine mouse ice cream with rhubarb soup and lemone polenta cake with bluberry coulis. traditional cheeses and chocolate truffles with coffee. all in all a superb dinner (if i say so myself). would definately recommend making the goats cheese it takes no time at all and looks stunning. kazzy p.
14th Apr, 2010
AWESOME!! How to impress diners simply - you definitely get the !! WOW factor.I have made this dish twice now, at BBQ's - everyone loves it. I buy olive sourdough and sundried tomato sourdough bread for the 'dipping' part. Also you can't buy pomegranate seeds in a tub in Australia, but Ihave roughly found that 1/2 a pomegranate will give you plenty of seeds.
2nd Apr, 2010
Very tasty! Added more goat cheese to bring out its taste in the dish.


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