March 22, 2018
Main Dish, Dairy, Cheese,
Easy/Beginner Cooking, Brunch, Easter, Fall/Autumn, Mother's Day, Romantic Dinner, Summer, Winter, Stove Top, Vegetarian, Spring more
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"This is not a recipe I have yet tried.
As written it comes from a cookbook ~ Compiled by Kim Wesley from Peppermint Lane Lodge Bed and Breakfast, the book was put together in just 10 weeks as Wesley's passion project, with no help or backing from a traditional publisher.
The cookbook details stunning yet easy recipes collected from the picturesque area of Western Australia's south west, including this goat cheese bruschetta.
I am posting this for Im Pat, who is from W.A. and is looking for a goats cheese recipe in the forum, A recipe posting game.
I do want to try this myself, and hope to very soon."
To make Caramelized onions: Place oil and onions in a heavy based pan over low to medium heat and cook for 20 to 25 minutes
Add a pinch of salt, balsamic and sugar and cook for a further 15 minutes on low to medium heat (do not cook on high heat or onions will burn and not have the desired taste)
Remove from pan and set aside
In the same pan add butter and remaining olive oil with mushrooms. Turn up the heat to high and cook mushrooms for about 4 to 5 minutes until just firm. Remove and set aside
To make the Bruschetta: Toast both sides of bread till golden but not too coloured as the bread will be cooked further later on
Rub the bread with the garlic all over (this is what turns bread into bruschetta) and top with equal layers of mushrooms, caramelized onion and crumbled goats’ cheese
Place on a baking tray and put in an oven pre-heated to180 degrees for 5 to 8 minutes
Remove and season with salt flakes and cracked pepper
Drizzle with extra virgin olive oil and sprinkle over flat leaf parsley to finish
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