Blackcurrant and Chevre Spread

Serves: 2 (with leftovers)

Prep time: 15 minutes 


150g chevre cheese

125g blackcurrants 

1 tbsp olive oil

1 tbsp honey 

4 sprigs of thyme

A handful of hazelnuts

4 slices of sourdough


In a food processor, blitz the blackcurrants with the cheese, olive oil and honey and 2 sprigs of thyme.

Spread over toasted sourdough, drizzle with honey and top with fresh thyme and chopped hazelnuts.


The spread will keep in the fridge for up to a week.