GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
TrufflesWhite03
WHITE CHOCOLATE, MASALA AND PISTACHIO TRUFFLES
Truffles02
CHOCOLATE TRUFFLES
ChocMartini07
CHOCOLATE ESPRESSO MARTINI
Pork10
CRISPY PORK BELLY WITH CHOCOLATE HOISIN SAUCE
Chocolate Hoisin Sauce
CHOCOLATE HOISIN SAUCE
Milkshake02
CHOCOLATE NUTELLA MILKSHAKE
HotChoc01
GOOD OLD-FASHIONED HOT CHOCOLATE
May09Bread&Butter04
BREAD & BUTTER PUDDING
May09RoastChicken04
BUTTER-BASTED ROAST CHICKEN
Pistachio white choc chip cookies-0072
Pistachio white choc chip cookies
May09Butterscotch02
Butterscotch sauce
March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Goat's cheese bruschetta with parsley oil

Goat's cheese bruschetta with parsley oil

Makes: 20

Ingredients

1 French loaf
NOMU Extra Virgin Olive Oil, to drizzle
20 slices goat’s milk Crottin
1 clove garlic
1 tsp NOMU One for All Grinder (or NOMU Provençal Rub)
NOMU Sea Salt and Black Pepper
Micro herbs or wild rocket to serve

PARSLEY OIL:
50g parsley
¼ cup NOMU Extra Virgin Olive Oil

Directions

Preheat the oven to 200°C on grill.

To make the parsley oil, briefly blanch the parsley in boiling water for 30 seconds and then immediately refresh in ice-cold water. Squeeze out all the water and place in a small blender along with the Olive Oil and blitz until you have a beautiful green oil.

Cut the French loaf into 1cm thick diagonally-cut slices and drizzle with Olive Oil. Place in the oven and grill on one side until lightly golden brown. Remove the bruschetta from the oven and gently rub the uncooked side of each slice with a clove of garlic and top with a slice of Crottin. Drizzle with Olive Oil and season with One For All Grinder or Provencal Rub, salt and pepper. Grill for another 5 minutes or until the cheese starts to brown and bubble.

Serve immediately garnished with micro leaves or wild rocket and drizzled with parsley oil.

 

Tips:
– Crottin is a slightly aged goat’s cheese with a mild rind. Perfect to hold its shape when sliced or grilled.
– You can also use sourdough or ciabatta, simply cut each slice in half if too big.

Ingredients

1 French loaf
NOMU Extra Virgin Olive Oil, to drizzle
20 slices goat’s milk Crottin
1 clove garlic
1 tsp NOMU One for All Grinder (or NOMU Provençal Rub)
NOMU Sea Salt and Black Pepper
Micro herbs or wild rocket to serve

PARSLEY OIL:
50g parsley
¼ cup NOMU Extra Virgin Olive Oil

Directions

Preheat the oven to 200°C on grill.

To make the parsley oil, briefly blanch the parsley in boiling water for 30 seconds and then immediately refresh in ice-cold water. Squeeze out all the water and place in a small blender along with the Olive Oil and blitz until you have a beautiful green oil.

Cut the French loaf into 1cm thick diagonally-cut slices and drizzle with Olive Oil. Place in the oven and grill on one side until lightly golden brown. Remove the bruschetta from the oven and gently rub the uncooked side of each slice with a clove of garlic and top with a slice of Crottin. Drizzle with Olive Oil and season with One For All Grinder or Provencal Rub, salt and pepper. Grill for another 5 minutes or until the cheese starts to brown and bubble.

Serve immediately garnished with micro leaves or wild rocket and drizzled with parsley oil.

 

Tips:
– Crottin is a slightly aged goat’s cheese with a mild rind. Perfect to hold its shape when sliced or grilled.
– You can also use sourdough or ciabatta, simply cut each slice in half if too big.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips