This dish can be served as a starter or light lunch, the recipe is perfect for showing off our cheeses during British Cheese week (Sept 22 – 30). Best served with warm bread and butter.
Preparation tine: 15-20 minutes
Serves 4
Ingredients:
4 thick slices crusty bread
1 clove peeled garlic
Olive oil to drizzle
Salt and freshly ground black pepper
300g Capricorn goat’s cheese log cut into discs
1 tbsp butter
1 tbsp olive oil
12 shallots, sliced
½ tsp thyme, stripped from stalks
25ml red wine vinegar
12 peeled walnut halves
Chopped parsley
Method:
1. Place butter, olive oil, shallots and thyme in a pan over a medium heat.
2. Cook, stirring occasionally for 10 minutes, until soft.
3. Stir in the vinegar, reduce the heat and continue to cook for 40 minutes until sticky, stirring occasionally to prevent the shallots from sticking.
4. Cut the garlic clove in half and rub cut edge on top side of the bread (toast it lightly beforehand if you wish).
5. Drizzle with oil and sprinkle with sea salt and ground black pepper.
6. Place Capricorn goat’s cheese cut into rounds onto the bruschetta, and pop under a hot grill for two minutes.
7. Top with the shallot marmalade, walnuts and chopped parsley.
More info: www.UKShallot.com
Sportsister,
The Women’s Sports Magazine
