Bruschetta with Date Chutney
Bruschetta with Date Chutney, Creamy Blue Cheese and Walnuts recipe, brought to you by MiNDFOOD.
Bruschetta with Date Chutney
Topped with date chutney, creamy blue cheese and walnuts, this tasty bruschetta is a lovely indulgence after a long day.
Serves 4
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
1 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.
2 Place toasted sourdough slices onto a serving platter. Serve with date chutney, cheese and walnuts.
