There is a lovely crossover happening in my kitchen life right now, with my a Fork for your Oyster catering clients requesting dishes which can occasionally be found in The Cook's Companion. A client request for bruschetta happened recently and of course I jumped at the chance to knock off one final blog recipe for 2016.
The bruschetta recipe is a basic one (grilled bread with a garlic rub, olive oil and salt) and is designed to be built upon. The topping is chef's choice!
Of course I made my own lovely little bread sticks using my favourite Jamie Oliver bread recipe. I have always found it amusing that Jamie lists this recipe amount as making one loaf; I always get two good sized loaves out of this recipe or in this case, eight mini loaves.
My client requested a topping of crumbled feta and I couldn't go past the opportunity to pair it with some gorgeous caramelised onion; one of my all time favourite things to eat. The result was sensational, with the fresh herbs used in the caramelised onions (thyme, rosemary, bay leaf) gently shining through.
Let's hope 2017 is this tasty! x