Oh
my dear blog, how I have missed you! A week away was far too long, I feel like
a balloon about to burst with all the writing I feel compelled to do.
I
was very blessed to have 4 days away in the magical Yarra Valley in wine
country Victoria this past week. I had an enlightening experience, which will
be blogged about shortly. But back to the food. As I was eating and drinking some of the most delectable
food and wine in Australia, I couldn’t help becoming inspired about creating my
very own twist on Eggplant & Chickpea Tagine, Fennel & Rocket Salad,
Summer Sorbet, Middle Eastern Rice and many other remarkable dishes.
The bruschetta above is gluten & dairy-free. The sharp but sweet flavour of
the goat’s cheese compliments the sourness of the cherry tomatoes and tangy fresh garlic.
One of my own creations, it reminded me
of the Yarra Valley on a windy Brisbane night.
- 4 slices gluten-free multigrain or wholemeal bread, cut into quarters and toasted in a fan-forced oven of 200 degrees celsius for 10 minutes
- 1 large garlic clove, halved
- 100g cherry tomatoes
- 1/2 small red onion, finely chopped
- 3 tablespoons balsamic vinegar
- 40g goats cheese
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon coconut oil
COOKING
1. Rub garlic halves over the toasted bread pieces. With the remaining garlic finely chop and marinate with the cherry tomatoes, red onion and vinegar in a small bowl for 10 minutes.
2. Heat coconut oil in a small frying pan over medium heat. Swirl to coat pan, then add red onion & tomato marinade. Cook, stirring frequently, for 2-3 minutes or until cherry tomatoes start to collapse and red onion is soft. Remove from heat.
3. Spread goats cheese on all bread pieces. Top with cooked red onion & cherry tomatoes and drizzle extra balsamic vinegar if desired. Sprinkle with fresh chives.
Serves / 4 as an entree or side
Total Preparation time / 25 minutes (including toasting the bread & marinading time)
Total Cooking time / 5 minutes
x E
No comments:
Post a Comment