Irish chef, food writer and cookery teacher Catherine Fulvio provides a recipe for Biltong Bruschetta!
Ingredients (Serves 6)
- 6 generous slices of sourdough
- Extra virgin olive oil
- 1-2 clove garlic, peeled and halved
- 1 nectarine, cut into slim wedges
- 200g Irish Farmhouse Cheese
- 80g biltong shavings
- 50g salad leaves
For the chilli onion jam:
- 2 red onions, finely sliced
- 2 red chilli, finely sliced
- 1 tsp chopped fresh thyme
- 60g caster sugar
- 1 tbsp butter
- Large pinch salt
For the balsamic glaze:
- 100ml balsamic vinegar
- 40g brown sugar
- thyme sprigs, to garnish
- Edible flowers, to garnish
Instructions for Biltong Bruschetta With Irish Farmhouse Cheese, Nectarines & Balsamic Glaze
For the chilli onion jam:
- Heat a little oil in a saucepan, add the red onion, the red chilli, thyme, caster sugar and butter and simmer slowly for about 20 minutes, stirring from time to time until a thick jam forms. Set aside.
For the balsamic glaze:
- Add the balsamic vinegar to a saucepan with the brown sugar and simmer slowly for 18-20 minutes until a reduced syrup forms.
For the bruschetta:
- Brush the sourdough slices with olive oil and place under the grill to toast on both sides. When toasted, rub the garlic onto each slice on one side. Arrange on a serving plate.
To Assemble:
- Add a spoonful of chilli onion jam onto the bruschetta, some slices of the cheese, top with salad leaves, the nectarines and thin slices of biltong.
- Spoon over a little balsamic glaze, finish with thyme sprigs and edible flowers.
Enjoy Catherine Fulvio‘s Biltong Bruschetta With Irish Farmhouse Cheese, Nectarines & Balsamic Glaze!