Web exclusive: Caramelised Red Onion and Feta Bruschetta |
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Quantities for both the bruschetta and the topping can be easily increased to feed a crowd.
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6 red onions, peeled and cut into rounds
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2 tablespoons brown sugar
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4 tablespoons balsamic vinegar
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3 tablespoons extra virgin olive oil
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3 sprigs rosemary
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Mesclun salad mix
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100g feta, crumbled
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½ cup walnuts, lightly toasted and coarsely chopped
Bruschetta:
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Preheat oven to 180°C. Spread red onion slices on a lined oven tray, sprinkle with sugar, vinegar and oil, season with salt and pepper and toss to coat. Scatter rosemary on top. Roast 30 minutes, turning onions once during this time. Allow to cool.
Bruschetta: Place bread slices on an oven tray and brown under a hot grill, turning to colour both sides. Remove from oven and rub on both sides with garlic. Drizzle with olive oil.
To serve, place bruschetta on a serving plate and top with mesclun, the caramelised onions and feta. Sprinkle with walnuts. Serve immediately. Makes 12
Make ahead: The red onion mixture and the bruschetta can both be made 1-2 days ahead. Store bruschetta in an airtight container and onion in the fridge (bring to room temperature before serving).
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