Art editor Shirley Padi’s
TRIO OF BRUSCHETTA
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.