White Cheshire & Tomato Bruschetta with Onion Jam
Ingredients:
- 150g South Cape White Cheshire thinly sliced
- 1 Ciabatta loaf (plain or with olives)
- 4 tsps sun-dried tomato paste
- 12 vine ripened cherry tomatoes
- 4 tbsps of onion jam (see recipe below – can be made in advance)
- 100g roasted peppers in olive oil or vinegar, drained
- 4 tsps fresh thyme or oregano
- Salt and freshly ground black pepper
Method:
Cut the Ciabatta into slices approx 2 cm thick and toast lightly. Spread with the sun-dried tomato paste and 1 tbsp of onion jam and top with the sliced tomatoes. Arrange the slices on a baking sheet.
Place the roasted peppers on top of the tomatoes. Sprinkle with herbs, season with salt and pepper and top with slices of South Cape White Cheshire.
Bake at 200 C for 10 - 12 minutes, or until the bread is hot and the cheese has melted.
Onion Jam
Slice 3-4 medium size onions. In a large saucepan melt together 60g butter with 2 tbsp of olive oil; add the onions. Add in ¼ cup sugar, then stirring frequently, cook for approx 20 mins over low heat or until the onions are golden brown.
Handy tip: For a sweet version of the Bruschetta, try fruit toast topped with grated apple and melted South Cape White Cheshire.
