Sauteed silver beet, creamed blue cheese and pine nuts Bruschetta

Sauteed silver beet, creamed blue cheese and pine nuts Bruschetta
Al Brown

Bite 29/10/2012

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I had these last night, and scoffed a half dozen or so. I love the savoury flavour of silverbeet, creamy richness of the blue cheese and slight sweetness the roasted pine nuts bring to the table. I chop up the stems of the silverbeet quite finely, then saute in a bit of butter until they start to caramelise and go golden.

Ingredients

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1 loaf Sourdough bread
1 splash Olive oil
1 packet Blue cheese
1 splash Cream
1 knob Butter
1 handful Silverbeet
1 sprinkle Pine nuts, toasted

Directions

  1. Slice some sourdough and brush with olive oil. Grill until crisp around the edges.
  2. Break up some blue cheese and place in a mixing bowl. Whisk the cheese with a splash of cream to form a loose spread.
  3. Heat a frying pan and add a splash of oil and butter.
  4. Fry sliced silverbeet stems until golden, then add the chopped leaves with a knob of butter and a dash of water to help wilt.
  5. Cook for 4 or 5 minutes.
  6. To put together, add a generous lick of the creamed blue cheese to the bruschetta bases.
  7. Top with cooked silverbeet, then finish with a scattering of the toasted pine nuts.

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