( SERVES 4 )
A hearty weekend snack using one of the country's most popular blue cheeses.
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|2 tbsp||Canola oil, or 3, rosemary infused|
|2||Large onions, finely sliced|
|2 tbsp||Brown sugar|
|1 to taste||Salt and pepper|
|2 tbsp||Balsamic vinegar, up to 4 tbsp|
|4 slices||Ciabatta bread, generous sizes|
|4 tbsp||Canola oil, garlic-infused|
|125 g||Blue cheese, Kikorangi|
|2||Pears, small juicy|
|1 garnish||Fresh herbs, or watercress|
- To make the onion marmalade, heat the oil in a non-stick frying pan.
- Add the onions and cook over low heat until softened.
- Stir in the brown sugar and continue cooking and stirring until caramelised. Season.
- Stir in enough balsamic vinegar to suit your taste.
- This can be prepared days in advance.
- To prepare the bruschetta, preheat the oven to 180 degC.
- Brush both sides of each slice of ciabatta with the canola oil.
- Bake on an oven tray for about 10 minutes, until golden on both sides.
- Thinly slice the cheese into 4 pieces.
- Quarter, core and slice the pears. Spread the toasted ciabatta with the onion jam.
- Top with the cheese, pears and herbs or watercress.