Serves 4 4 thick slices crusty bread 1 clove peeled garlic Olive oil to drizzle Salt and freshly ground black pepper 300g goat’s cheese log cut into discs 1 tbsp butter 1 tbsp olive oil 12 shallots, sliced ½ tsp thyme, stripped from stalks 25ml red wine vinegar 12 peeled walnut halves Chopped parsley
Place butter, olive oil, shallots and thyme in a pan over a medium heat. Cook, stirring occasionally for 10 minutes, until soft. Stir in the vinegar, reduce the heat and continue to cook for 40 minutes until sticky, stirring occasionally to prevent the shallots from sticking. Cut the garlic clove in half and rub cut edge on top side of the bread (toast it lightly beforehand if you wish). Drizzle with oil and sprinkle with sea salt and ground black pepper. Place goat’s cheese cut into rounds onto the bruschetta, and pop under a hot grill for two minutes. Top with the shallot marmalade, walnuts and chopped parsley.