Biltong Bruschetta with Irish Farmhouse Cheese, Nectarines and Balsamic Glaze Recipe By Catherine Fulvio from Tastes Like Home Episode 1
Tastes like Home is proudly sponsored by Belling and in this new eight part series Catherine Fulvio visits families across Ireland who show her how to make their favourite family dishes, before travelling to locations around the world to recreate these ‘tastes like home’ for family members now living abroad.
This week in episode one, Tastes Like Home is a little different as it looks back at Catherine’s time in South Africa where she visited Cape Town and Johannesburg. Catherine will teach viewers some new recipes including Biltong Bruschetta with Irish Farmhouse Cheese, Nectarines and Balsamic Glaze and a Boerewors, Parmesan Polenta with a Charred Onion and Mustard Gravy. All of these dishes are inspired by local dishes and flavours Catherine experienced whilst visiting South Africa.
6 generous slices of sourdough
Extra virgin olive oil
1-2 clove garlic, peeled and halved
1 nectarine, cut into slim wedges
200g Irish Farmhouse Cheese
80g biltong shavings
50g salad leaves
For the chilli onion jam
2 red onions, finely sliced
2 red chilli, finely sliced
1 tsp chopped fresh thyme
60g caster sugar
1 tbsp butter
Large pinch salt
For the balsamic glaze
100ml balsamic vinegar
40g brown sugar
thyme sprigs, to garnish
Edible flowers, to garnish
To make the jam, heat a little oil in a saucepan, add the red onion, the red chilli, thyme, caster sugar and butter and simmer slowly for about 20 minutes, stirring from time to time until a thick jam forms. Set aside.
To make the balsamic glaze, add the balsamic vinegar to a saucepan with the brown sugar and simmer slowly for 18-20 minutes until a reduced syrup forms.
To prepare the bruschetta, brush the sourdough slices with olive oil and place under the grill to toast on both sides. When toasted, rub the garlic onto each slice on one side. Arrange on a serving plate.
To assemble, add a spoonful of chilli onion jam onto the bruschetta, some slices of the cheese, top with salad leaves, the nectarines and thin slices of biltong.
Spoon over a little balsamic glaze, finish with thyme sprigs and edible flowers.