Taleggio-and-green olive bruschetta
6
Easy
15 minutes
10 miuntes
There's something deeply satisfying about the moment Taleggio cheese begins to bubble and ooze under the grill, its earthy, mushroomy depth mellowing into something almost dessert-like as it melts. Paired with the briny pop of crushed green olives and a slick of garlic-infused olive oil on crisp toasted sourdough, this is the kind of uncomplicated bar snack that steals the show.
Ingredients
Method
- 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
Ingredients
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
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