Sunday, April 1, 2012

Bruschetta: goat's cheese; chorizo and red pepper

I made another two kinds of bruschetta. I have a bit of an ongoing obsession with goat's cheese and I got a lovely round of French goat's cheese in Dunnes that I couldn't wait to use.

I sliced the round horizontally in 2 and put one on each of 2 slices of bread and grilled them until the cheese was a bit melty. The goat's cheese was drizzled with honey and topped with raspberries (coz I was feeling fancy), chopped walnuts and a few leaves of baby spinach.

For a meaty option I fried half of a chorizo sausage in a tiny bit of olive oil then added 2 chopped roasted red peppers (from a jar), some garlic powder and parsley. After cooking for a couple of mins I used it to top 3 slices of bread.

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