Ingredients
2 slices Sourdough bread
30g Blue cheese
1 splash Cream
1 splash Oil, to fry
1 slice Butter, to fry
3 leaves Silverbeet, sliced steams and chopped leaves
1 knob Butter
1 dash Water
Pine nuts, toasted (to serve)
2 slices Sourdough bread
30g Blue cheese
1 splash Cream
1 splash Oil, to fry
1 slice Butter, to fry
3 leaves Silverbeet, sliced steams and chopped leaves
1 knob Butter
1 dash Water
Pine nuts, toasted (to serve)
Slice some sourdough and brush with olive oil. Grill until crisp around the edges. Break up some blue cheese and place in a mixing bowl. Whisk the cheese with a splash of cream to form a loose spread. Heat a frying pan and add a splash of oil and butter. Fry sliced silverbeet stems until golden, then add the chopped leaves with a knob of butter and a dash of water to help wilt. Cook for 4 or 5 minutes. To put together, add a generous lick of the creamed blue cheese to the bruschetta bases. Top with cooked silverbeet, then finish with a scattering of the toasted pine nuts.
Recipe by Al Brown.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!
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