Bruschetta with Date Chutney

By Dixie Elliott

Bruschetta with Date Chutney

Topped with date chutney, creamy blue cheese and walnuts, this tasty Bruschetta with Date Chutney 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


How to make Bruschetta with Date Chutney:

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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