Ingredients
8 slices ciabatta or sourdough
1 clove garlic, cut in half
2 dried chorizos
320g feta, drained
1 cup sea purslane sprigs (or rocket if unable to find sea purslane)
Sea salt and freshly cracked black pepper, to season
8 slices ciabatta or sourdough
1 clove garlic, cut in half
2 dried chorizos
320g feta, drained
1 cup sea purslane sprigs (or rocket if unable to find sea purslane)
Sea salt and freshly cracked black pepper, to season
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Methods
METHOD
Prep time: 10 mins / Cook time: 10 mins.
1
To make bruschetta base, heat cast iron griddle pan.
2
Once hot, sear both sides of the bread to show grill marks. Immediately rub each side with cut garlic and drizzle with Extra Virgin Olive Oil. Set aside until needed.
3
Cut the Chorizo on a slight angle into thick slices, and pan fry over medium heat until golden. This should take about 3 minutes.
4
Place approximately 40g of drained fetta and 2 pieces of chorizo over each slice of bread. Top with mustard apricot pieces and a generous amount of sea purslane. Add a flourish of Extra Virgin Olive Oil, and season sea salt flakes and cracked pepper, to taste. Serve immediately.
Tip: Dried Mustard Apricots can be found at Maggie's Farm Shop in the Barossa when growing conditions permit. Hydrating dried apricots in verjuice and a little Dijon overnight is a good substitute if you are unable to acquire them or make your own.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
METHOD
Prep time: 10 mins / Cook time: 10 mins.
1
To make bruschetta base, heat cast iron griddle pan.
2
Once hot, sear both sides of the bread to show grill marks. Immediately rub each side with cut garlic and drizzle with Extra Virgin Olive Oil. Set aside until needed.
3
Cut the Chorizo on a slight angle into thick slices, and pan fry over medium heat until golden. This should take about 3 minutes.
4
Place approximately 40g of drained fetta and 2 pieces of chorizo over each slice of bread. Top with mustard apricot pieces and a generous amount of sea purslane. Add a flourish of Extra Virgin Olive Oil, and season sea salt flakes and cracked pepper, to taste. Serve immediately.
Tip: Dried Mustard Apricots can be found at Maggie's Farm Shop in the Barossa when growing conditions permit. Hydrating dried apricots in verjuice and a little Dijon overnight is a good substitute if you are unable to acquire them or make your own.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 750mL
$16.95
