Bruschetta with Date Chutney
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.