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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.

Bruschetta with Date Chutney


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.  

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