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Goat’s Cheese Bruschetta

Goat’s Cheese Bruschetta

Yields1 Serving
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BRUSCHETTA
1 French loaf, sliced diagonally
NOMU Extra Virgin Olive Oil to drizzle
20 slices goat’s milk crottin
1 clove of garlic
1 tsp NOMU One for All Grinder
NOMU Sea Salt
NOMU Black Pepper
Micro herbs or wild rocket to serve
PARSLEY OIL
50g parsley
¼ cup NOMU Extra Virgin Olive Oil
DIRECTIONS

Preheat the oven to 200°C on grill. To make the oil, briefly blanch the parsley in boiling water for 30 seconds and then immediately refresh in ice-cold water. Squeeze out all the water and place in a small blender along with the NOMU Extra Virgin Olive Oil and blitz until you have a beautiful green parsley oil.

Cut the French loaf into 1cm thick diagonally cut slices and drizzle with olive oil. Place in the oven and grill on one side until lightly golden brown. Remove the bruschetta from the oven and gently rub the uncooked side of each slice with a clove of garlic and top with a slice of crottin. Drizzle with olive oil and season with One For All Grinder or Provencal Rub, salt and pepper. Grill for another 5 minutes or until the cheese starts to brown and bubble.

Serve immediately garnished with micro leaves or wild rocket and drizzled with parsley oil.

Makes 20


 

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Ingredients

BRUSCHETTA
 1 French loaf, sliced diagonally
 NOMU Extra Virgin Olive Oil to drizzle
 20 slices goat’s milk crottin
 1 clove of garlic
 1 tsp NOMU One for All Grinder
  NOMU Sea Salt
 NOMU Black Pepper
 Micro herbs or wild rocket to serve
PARSLEY OIL
 50g parsley
 ¼ cup NOMU Extra Virgin Olive Oil

Directions

DIRECTIONS
1

Preheat the oven to 200°C on grill. To make the oil, briefly blanch the parsley in boiling water for 30 seconds and then immediately refresh in ice-cold water. Squeeze out all the water and place in a small blender along with the NOMU Extra Virgin Olive Oil and blitz until you have a beautiful green parsley oil.

Cut the French loaf into 1cm thick diagonally cut slices and drizzle with olive oil. Place in the oven and grill on one side until lightly golden brown. Remove the bruschetta from the oven and gently rub the uncooked side of each slice with a clove of garlic and top with a slice of crottin. Drizzle with olive oil and season with One For All Grinder or Provencal Rub, salt and pepper. Grill for another 5 minutes or until the cheese starts to brown and bubble.

Serve immediately garnished with micro leaves or wild rocket and drizzled with parsley oil.

Makes 20

Goat’s Cheese Bruschetta