Blue cheese and caramelised onion brioche
- 1 x small (260g) loaf brioche, cut
- into rectangles
- 80ml caramelised
- onion relish
- 1 small Granny Smith apple, thinly sliced
- 15ml (1 tbsp) olive oil
- 25ml butter
- 200g blue cheese, crumbled
- chervil leaves, to serve
- cracked black pepper, to serve
Spread the brioche with the onion and top with an apple slice. Heat the oil and butter in a non-stick frying pan over medium heat. Add the brioche, apple-side down, and cook each side until golden, about 1 – 2 minutes. Top with the blue cheese, chervil and pepper to serve.
DONNA'S TIP FOR THE PANTRY: Chickpeas and white beans to blitz into quick dips, marinated artichokes, cornichons and anchovies for easy bites to serve with cheese and deli meats, crisp bread and bread sticks to serve with dips. FOR THE FRIDGE: Olives, feta, pâté and chutney for a quick-grazing plate, hummus, cured ham, smoked salmon or trout for a substantial antipasto plate. FOR THE FREEZER: Edamame beans for a quick snack, store-bought puff or shortcrust pasty for easy tarts,frozen Chinese dumplings for fast finger food.
TO DRINK: Solms-Delta Amalie 2010. A complex wine for a complex dish with the sweetness of the caramelised onion picking up on the subtle wood flavour of the wine.