Bruschetta with Chèvre, Onion Jam & Cherry Tomatoes
"Bruschetta is one of those perfect summer time snacks! It’s crispy, it's juicy, it's creamy - it ticks all the boxes! Next time you whip up a batch, add a bit of Meredith Dairy Ash Chevre for a smokey finish. Trust me, it is delish. Also give my onion jam a whirl and let me know what you think!" - Tim Bone
Serves 4 people
1 sourdough baguette, sliced
2 garlic cloves, peeled
1 x 150g packet of Meredith Dairy Ash Chèvre Goats Cheese
1 x 250g punnet of cherry tomatoes, halved
1 cup basil leaves, torn
Salt & pepper
1 tbsp olive oil
2 brown onions sliced
1/2 cup brown sugar
2 tbsp balsamic vinegar
Salt & pepper
Place sliced baguette onto an oven tray. Rub each slice with the garlic cloves to add some flavour, drizzle with olive oil and cook under the grill or in the oven until crispy. Remove and set aside.
For the onion jam, heat a frying pan over medium heat. Add olive oil and onions. Cook stirring for 5 minutes until starting to caramelise. Season with salt & pepper. Add the balsamic vinegar and cook for 1 minute. Add the brown sugar and cook, stirring for 10 minutes or until the onion reaches the consistency of a jam. Let cool completely before using.
Place the halved tomatoes and torn basil leaves into a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Place toasted baguette slices onto a serving board and spread the Meredith Dairy Ash Chèvre Goats Cheese onto each slice. Spoon on the onion jam and top with the tomato mix.
Drizzle over a little bit of extra olive oil and sprinkle with salt and pepper.