Bruschetta topped with date chutney, creamy blue cheese and walnuts, this tasty bruschetta is a classic combination and a lovely indulgence after a long day.
Bruschetta with Date Chutney Recipe
Serves 4
Ingredients:
1 cup fresh dates, halved, stones removed, roughly chopped
2 tbsp shiraz verjuice or malt vinegar
2 tbsp caster sugar
½ cup water
8 slices sourdough bread, toasted
150g creamy blue-vein cheese, crumbled
½ cup walnuts, roughly chopped, toasted
Method:
Place dates, verjuice or vinegar, sugar and water into a small saucepan over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 5 minutes or until dates have broken down and become thick. Transfer to a serving bowl and cool.
Place toasted sourdough slices onto a serving platter. Serve with date chutney, cheese and walnuts.
Smart tip:
When buying whole walnuts, avoid those with craked or discoloured shells. Pick ones that feel heavy for their size.
