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Slow-cooked Moroccan lamb with vegetable-and-barley soup

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Slow-cooked Moroccan lamb with vegetable-and-barley soup

3½–4 hours

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Taleggio-and-green olive bruschetta

Cheese recipes

Taleggio-and-green olive bruschetta

10 miuntes

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Taleggio-and-green olive bruschetta

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 miuntes

Ingredients

1 loaf sourdough, cut into 1 cm-thick slices
⅓ cup extra virgin olive oil
2 cloves garlic, lightly crushed

For the topping:

150 g pitted green olives, roughly crushed
½ lemon, zested
1 clove garlic, finely grated
1 T extra virgin olive oil
200 g Taleggio cheese, cut into 1 cm slices

Method

1. Preheat the oven’s grill to high. Place the sourdough on a baking tray and drizzle generously with olive oil. Grill for 2–3 minutes on each side until golden and crisp. Rub the hot toast lightly with the crushed garlic.

2. While the toast is grilling, combine the crushed olives with the lemon zest, garlic, and olive oil.

3. Arrange the crostini on a large platter. Lay a slice of cheese on each one, then return to the grill for 3–4 minutes or until the cheese is melting, bubbling and lightly golden at the edges.

4. Remove from the oven, then spoon the olive mixture onto each crostini. Serve immediately.

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Food assistant: Bianca Jones
Photographer: Shavan Rahim
Videographer: Barry De Villiers