4-8 slices crusty, stale country bread, cut about 1cm thick
2 large garlic cloves, peeled, cut in half
¼ cup good-quality extra virgin olive oil
150g creamy blue cheese, sliced
6-8 leftover pork ribs, meat shredded from bone, warmed through
½ cup reserved cherry sauce, warmed
4 gherkins, thinly sliced
dukkah (optional, see page 103 for recipe), to serve
baby rocket leaves, to serve
Grill or toast the bread on both sides until light golden in colour. Rub one side of each slice with the cut garlic cloves. Place the bread on a serving dish with the garlic-rubbed side up. Drizzle with olive oil.
Place slices of blue cheese on the bruschetta and pile with the warmed, shredded pork meat.
Spoon over a little cherry sauce, add gherkins and sprinkle with dukkah (optional). Sprinkle with sea salt to taste. Garnish each bruschetta with 2-3 baby rocket leaves and serve.