Toasted Hazelnut and Dates on Brie Bruschetta
The perfect finger food to start an evening of tasty delights.
4 people
5 minutes
10 minutes
Ingredients
- 1 tbsp Balsamic Vinegar
- 2 tbsp Chopped Cherry Tomato Chutney
- 1 - Ciabatta Bread Rolls Sliced
- 200 g SuperValu Brie Camembert may be used as an alternative
- 2 cloves SuperValu Garlic
- 1 tbsp SuperValu Goodness Pitted Dates
- 100 g SuperValu Hazelnuts or walnuts
- 1 tbsp SuperValu Honey
- 2 tbsp SuperValu Olive Oil
- 0 - SuperValu Salt
Method
- Preheat the oven to 200°C/400°F/gas mark 6.
- Lay the ciabatta slices on a baking tray and rub the garlic on each slice. Drizzle with olive oil and season with salt and pepper. Bake for 5 minutes or until the bread starts to brown and crisp. Meanwhile, in a medium bowl, toss the hazelnuts or walnuts with the dates, honey and vinegar.
- While the bread is still warm, spread with tomato chutney, add some cheese and then top with the date and nut mixture. Place under the grill for 2 minutes, until the cheese is melted and soft.
