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Maggie Beer

Chorizo dried peach and persian fetta bruschetta 06 approved

Chorizo, Dried Mustard Apricots & Feta Bruschetta

Chorizo dried peach and persian fetta bruschetta 06 approved

Step 1: To make bruschetta base, heat cast iron griddle pan.

Step 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.

Step 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.

Step 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.

Ingredients

  1. [unknown amount] 2 tbspn Extra Virgin Olive Oil
  2. [unknown amount] 1 clove garlic cut in half
  3. 320g feta

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