Here is twist on the traditional bruschetta. Try it out for a Summer BBQ or serve to your guests as a lovely appetizer.
Cook: 10 minutes to 12 minutes
100ml half-fat soured cream
50g mature Cheddar, finely grated
1 tbsp Dijon mustard
Few shakes Tabasco sauce
1 bunch salad onions, trimmed and left whole
4 echalion shallots, peeled and halved
1 onion, peeled and sliced into 4 thick slices
2 tbsp rapeseed oil, plus extra for drizzling
8 slices Ciabatta
3 cloves garlic, peeled and left whole
1⁄4 x 25g pack fresh chives, finely chopped
Preheat a griddle or barbecue to extremely hot. In a blender, or in a jug with a stick blender, blitz together the soured cream with the cheese and Dijon mustard — it will loosen considerably as it blends. Season to taste with a little Tabasco and a good grind of black pepper and set aside.
Brush the salad onions, shallots and onion slices with the oil and season. Arrange evenly on the hot griddle or barbecue. The salad onions will cook quickly, with the shallots taking up to 8-10 minutes or until charred and soft. Set aside and keep warm.
Place the ciabatta slices on the griddle or barbecue and cook for 1-2 minutes on each side, until toasted and golden. Remove from the heat, rub with the garlic cloves, drizzle with oil and spread with a little of the dressing. Place on a serving plate.
Pile the charred onions on top of the ciabatta slices and scatter with the chives. Serve immediately, with any remaining dressing on the side.
Recipe & Video courtesy of Waitrose