Foods From Spain
Cherimoya & Goat's Cheese Bruschetta
Ingredients
2 Cherimoyas
50g Asparagus
50g Goats Chesse
30g Brown sugar
2 slices of white bread
1 shallot
Rosemary
Olive oil
Knob of butter
Method
- Preheat the grill to a medium heat.
- In a small frying pan heat some olive oil and then fry the bread on both sides.
- Once the bread is crisp and golden remove from the heat and keep to one side.
- Place a medium sized frying pan onto small heat and melt the butter.
- Remove the skin from the Cherimoyas and cut in half, making sure that all of the seeds have been removed from the fruit.
- Once the butter is melted add the cherimoya to the heat and sauté along with the sugar and a sprig of rosemary until the cherimoya reach a golden brown colour, this should take around 3 minutes.
- After 3 minutes add the asparagus to the frying pan and continue to cook for another 3 minutes.
- While the asparagus is cooking place the goats cheese under the grill and cook until the cheese becomes golden in colour. This should take around 3 minutes.
- To serve place the cherimoya and asparagus on to the bread and then lay the goats cheese on top.
