Sourdough Crostini with Goats Cheese & Medjool Date Relish
Ingredients:
(Makes 10)
Sourdough baguette
Rocket leaves
Soft goats cheese
Olive Oil
Pinch of salt and pepper
For the Relish
30g unsalted butter
1 Tbsp olive oil
2 Red onions, sliced into half moons
2 Tbsp balsamic vinegar
100g Medjool dates, stones removed and roughly chopped.
Pinch of salt
Method:
30 minutes
1. Pre-heat your oven to 220﮿c. Line a baking tray with baking paper.
2. Begin by making the relish. On a low heat, melt the butter into the olive oil in a large lidded frying pan or saucepan. Once melted, add the onions with a pinch of salt. Cover and cook until softened and slightly translucent.
3. Remove the lid and increase the heat slightly. Cook for a further 5-6mins or until the onion begins to get slightly golden.
4. Now add the dates and balsamic vinegar. Cook and stir frequently until the dates have broken down and you have a sticky consistent mixture.
5. Transfer the relish to a bowl, cover and set aside to cool.
6. Now take the sourdough baton and slice across to make 1cm thick rounds. Lightly brush all the pieces on each side with olive oil. Arrange on the lined baking tray and then place in the oven for around 8mins until crisp and golden.
7. Remove from the oven lightly sprinkle with a little salt. Allow to cool.
8. Spread each of the Crostini slices with a layer of the date and onion relish, add a dollop of goats cheese and then top with a few rocket leaves. Finally, sprinkle over some cracked black pepper before serving.