Biltong Bruschetta with Irish Farmhouse Cheese, Nectarines and Balsamic Glaze
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
To make the 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.
To make 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.
To prepare 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.