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.