Br­uschetta with blue cheese and nec­tarine salsa

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4-6 AS AN EN­TRÉE PREP AND COOK TIME 30 MIN­UTES ½ sour­dough baguette or loaf, sliced thinly on the di­ag­o­nal 2 ta­ble­spoons ex­tra vir­gin olive oil finely grated rind and juice of 1 lime 1 ta­ble­spoon caster sugar 6 nec­tarines, stones re­moved, chopped finely 1 small red chilli, seeded, chopped finely 2 spring onions, white and pale green parts, sliced ½ bunch mint leaves, chopped finely 100g blue cheese 1 Pre­heat a char-grill pan to medium-high. 2 Brush the sour­dough slices on both sides with the oil and grill in batches on both sides un­til the bread is crisp with good char lines. Set aside to cool. 3 In a medium bowl, com­bine lime juice and sugar; stir un­til dis­solved. Add the nec­tarines, chilli, onion, mint and lime rind, then toss to com­bine. 4 Spread each slice of the sour­dough with a thin layer of the blue cheese and top with a gen­er­ous spoon­ful of the nec­tarine salsa. Not suit­able to freeze or mi­crowave.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.