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.
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