Bruschetta with Date Chutney

By MiNDFOOD

Bruschetta with Date Chutney

Bruschetta topped with homemade date chutney, tangy blue cheese and chopped walnuts, does it get any better. This tasty Bruschetta with Date Chutney is a classic combination and a lovely indulgence after a long day. Make a platter of toasted sourdough Bruschetta with Date Chutney this weekend.

Bruschetta with Date Chutney Recipe

Serves 4

Ingredients:

8 slices sourdough bread, toasted

150g creamy blue-vein cheese, crumbled

½ cup walnuts, roughly chopped, toasted

Date Chutney

1 cup fresh dates, halved, stones removed, roughly chopped

2 tbsp shiraz verjuice or malt vinegar

2 tbsp caster sugar

½ cup water

Method:

To make date chutney, 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.

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