Art editor Shirley Padi’s

TRIO OF BRUSCHETTA

Cosmopolitan (South Africa) - - FOOD -

PREP T IME 4 0 M INS COOK­ING T IME 20 M INS SERVES 6TO8 COST R 245

YOU’L L N EED

•2 LARGE RUS­TIC BAGUETTES, SLICED DI­AG­O­NALLY INTO 2 CM ROUNDS •80 ML EX­TRA

VIR­GIN OLIVE OIL •2 GAR­LIC C LOVES,

PEELED •3TO 4 SPRIGS

OF O RIGANUM •1 CUP BLACK O LIVES, PIT­TED AND ROUGHLY C HOPPED •COARSE SEA SALT AND FRESHLY GROUND B LACK PEP­PER •250 G TUB

MASCARPONE •250 G TUB

RI­COTTA CHEESE • 2 C UPS STRAW­BER­RIES, THINLY SLICED •50 ML BAL­SAMIC

RE­DUC­TION •1 TB S PB UT­TER •2 LARGE RED ONIONS, PEELED AND FINELY SLICED •1 TB S PB ROWN

SU­GAR •200 G CREAMY BLUE CHEESE, LIKE GOR­GONZOLA

METHOD FOR THE TOAST BASE

Pre­heat oven to 200°C and brush baguette slices with some olive oil. Ar­range on a bak­ing sheet and bake in the oven for about 15 min­utes or un­til golden-brown and toasted. Re­move toasts from oven; rub gar­lic cloves roughly over the sur­face of three-quar­ters of the toasts while they’re still warm.

FOR THE MAR­I­NATED BLACK-OLIVE TOP­PING

Crush left­over gar­lic and add it to re­main­ing olive oil. Roughly chop ori­g­anum and add it to the oil mix­ture. Pour oil over chopped black olives, stir to com­bine and sea­son to taste. Al­low 15 min­utes to mar­i­nate. Spread mascarpone over a few of the toasts and top each with a ta­ble­spoon of mar­i­nated olives. Serve im­me­di­ately.

FOR THE BAL­SAMIC STRAW­BER­RIES WITH RI­COTTA TOP­PING

Spoon ri­cotta cheese over the toasts that haven’t been rubbed with gar­lic. Ar­range thinly sliced straw­ber­ries across cheese and driz­zle a lit­tle bal­samic re­duc­tion over each. Fin­ish with a grind­ing of black pep­per and serve im­me­di­ately.

FOR THE CARAMELISED ONION AND BLUECHEESE TOP­PING

Pre­heat oven to 220°C. Heat but­ter in a fry­ing pan and sauté onion slices un­til soft. Add su­gar and cook un­til onions are caramelised and syrupy. Re­move from heat and set aside. Slice or crum­ble blue cheese over re­main­ing toasts and grill in oven for 5 min­utes or un­til cheese has melted. Re­move from oven; spoon over caramelised onions and serve im­me­di­ately.

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