Ingredients
8 slices ciabatta or sourdough
2 tbspn Extra Virgin Olive Oil
1 clove garlic cut in half
2 chorizos
320g feta
1 cup sea purslane sprigs
You'll need to make:
285g Dried Mustard Apricots
8 slices ciabatta or sourdough
2 tbspn Extra Virgin Olive Oil
1 clove garlic cut in half
2 chorizos
320g feta
1 cup sea purslane sprigs
You'll need to make:
285g Dried Mustard Apricots
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Methods
1
To make bruschetta base, heat cast iron griddle pan.
2
Once hot, sear both sides of the bread to show grill marks. Immediately rub each side with cut garlic and drizzle with Extra Virgin Olive Oil. Set aside until needed.
3
Cut the Chorizo on a slight angle into thick slices, and pan fry over medium heat until golden. This should take about 3 minutes.
4
Place approximately 40g of drained fetta and 2 pieces of chorizo over each slice of bread. Top with mustard apricot pieces and a generous amount of sea purslane. Add a flourish of Extra Virgin Olive Oil, and season sea salt flakes and cracked pepper, to taste. Serve immediately.
1
To make bruschetta base, heat cast iron griddle pan.
2
Once hot, sear both sides of the bread to show grill marks. Immediately rub each side with cut garlic and drizzle with Extra Virgin Olive Oil. Set aside until needed.
3
Cut the Chorizo on a slight angle into thick slices, and pan fry over medium heat until golden. This should take about 3 minutes.
4
Place approximately 40g of drained fetta and 2 pieces of chorizo over each slice of bread. Top with mustard apricot pieces and a generous amount of sea purslane. Add a flourish of Extra Virgin Olive Oil, and season sea salt flakes and cracked pepper, to taste. Serve immediately.
