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Appetizers

Biltong Bruschetta With Irish Farmhouse Cheese, Nectarines & Balsamic Glaze

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!

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