Holy Goats Cheese on Toast Batman!

I’ve been playing around with a little canape dish for a few months now.

Testing, trialing and tasting ~ the trappings of a chef blogger. Constantly searching for improvement on look, feel and taste. Never one to settle for mediocrity, I was enjoying the journey I was on to achieve canape prefection.

The dish in question is a beautifully simple small bite of goats cheese and honey or “Cheese on toast” as I like to call it.

It sits classed as something between  a canape and  tapa’s dish and one that when I got right ~ the world rejoiced over.

I had been playing around with different goats cheese, searching for the perfect consistency and taste that would be bold enough to take on the fabulous Manuka honey I had paired it with, but gentle and creamy enough to sit unobstructed on the palate.

The first time I tried this dish with a soft goats curd from the Holy Goat family ~ I was simply taken. Breath taken.

And then when I read that Holy Goat had won the Presidents medal for outstanding food producer at the 2010 The Royal Agricultural Society of NSW (RAS), I was decidingly “kiddish’ and  extremly happy for their achievement!

The president of the the RAS Glen Dudley described Holy Goat’s ‘La Luna’ Cheese as “the best of the best” by awarding this 100% certified organic cheese the top honor at this years awards not only for the taste and structure of this delicious cheese, but also to recognize and reward them for their sustainable practices. The herds forage on native grasses, herbs and shrubs, resulting in happy goats that produce a high quality milk that is full of  depth and flavor.

To celebrate their incredible achievement I have posted below my Holy Goats Cheese on Toast (Batman) for your eating and cooking pleasure.

Cheese on Toast


200g/7 oz  Soft Goats Cheese ( Holy Goat if you can get it ~ try Australia on a plate if you live outside of Victoria Australia)

5 crumpets ~ cut into  20 rounds with a 50cent size cookie cutter

2 Tbs of Manuka Honey ( or a rich dark honey blend of your choosing)

1 large free range egg ~ whisked lightly

50g/2 oz unbleached flour

1/2  cup of grapeseed oil


  • With clean hands, portion the goats cheese into 20 large marble sized balls by  gently rolling the cheese between your palms. you don’t need to apply much pressure as the cheese is very soft, but rather use your palms to help develop the dainty balls.
  • Once all the balls are evenly rolled, put them through the whisked egg  and then coat evenly with the flour.
  • Place the balls into the fridge for a minimum of 30 minutes to firm up slightly as the natural heat from your hands would have softened them somewhat.
  • Toast the crumpet rounds under the grill or broiler until lightly toasted and set aside and warm the honey in a small pot on the stove until runny.
  • Heat the grapeseed in  a heavy bottomed medium sized frying pan until the temperature reaches 180C/350F or when a small piece of bread turns crispy when placed into the oil.
  • Carefully lower the goats cheese balls into the hot oil ~ 5 at a time and fry until golden. This will only take 30-40 seconds. Remove from the oil with a slotted spoon and place the balls directly on to the crumpet rounds.
  • Drizzle the cheese with some of the warm runny honey and secure with a small bamboo fork.
  • Serve immediatly, while the cheese is still hot and the moment is still fresh!

Makes enough for 6-8 as a canape

Photo credits : Myriam Conrié-Thibault of MyTinerary and Mercedes.. Life as I Pictured




  1. Claire Lane said…

    Right now, I am ravenous so this is sounding just divine… My mouth is watering at the thought of it. Am wondering when I can next get to the shop to buy goats' cheese…. mmmmmmmmmm. Thanks Bridget!

  2. I am indeed to be able to have this almost every weekend! Love their cheeses and even my overseas guests have not stopped talking about it.

  3. Anna Johnston said…

    WOW. This is a great little recipe, one I'll be sure to use.

  4. Absolutely love this Bridget! I would never think to serve crumpets as a canape. The best bit? The chef gets to eat the crumpet off-cuts, hehe 😉

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