Goats Cheese & Spinach Toastie with Bergeron Apricot Preserve

It's no secret we love a jammy toastie! And this combo of goats cheese and apricot is one of our favourites: the tang of the cheese, the sweet fruitiness of the preserve, the buttery spinach and fresh basil tucked in between. Thick sourdough, with mozzarella for that proper melted cheese pull. Golden and crisp in about five minutes.

This is a brilliant lunch, a very easy weeknight supper, and is probably going to be your new favourite sandwich!

The preserve makes the difference

Our Bergeron Apricot Preserve is made from a single variety of apricot: sweet, fragrant and just sharp enough to cut through the richness of the cheese without disappearing into it. Bergeron Apricot season is unfortunately a very short one though, so if you stumble upon this recipe at the wrong time of year, don't worry - it's also fantastic with our Ben Tirran Blackcurrant Preserve. 

Pan, toastie grill or air fryer

All three work perfectly. If you're using an air fryer, line the drawer with baking paper, bake at 170C for 5-6 minutes and you'll get a beautifully even golden crust without any pressing or flipping. It's a great option if you're making more than one.

Full recipe below!

Goats Cheese & Spinach Toastie with Bergeron Apricot Preserve

Helen Upshall

Rated 5.0 stars by 1 users

Servings

1

Cook Time

10 minutes

Thick sourdough buttered on the outside, spread with Bergeron Apricot Preserve, layered with baby spinach, basil, goats cheese and mozzarella, then toasted until golden and the cheese is melted and oozing. Five minutes, one pan. Serves one.

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Ingredients

• 2 thick-cut sourdough slices

• 1 tbs salted butter

• 1 tbs Bergeron Apricot Preserve

• 15g baby spinach leaves

• 5g basil leaves, optional

• 60g goats cheese

• 20g grated mozzarella

Directions

1. Heat up the toastie grill or frying pan. Take the sourdough slices and butter each one generously on one side - this side will become the outside of the toastie.

2. Butter-side down, place the bread on a clean chopping board. Spread one slice generously with the apricot preserve before topping with the spinach leaves and basil leaves, if using.

3. On the other slice add the goats cheese and mozzarella before carefully sandwiching all the ingredients together.

4. Toast in the grill or frying pan until golden on both sides and the cheese is melted and oozing. This will take approximately 5 minutes.

Recipe Note

To make in the air fryer: line the air fryer drawer with a little baking paper. Add the toastie to the drawer and bake at 170C for 5-6 minutes until the bread is nicely golden and the cheese is melted. Serve alongside a dressed salad.