k Sourdough focaccia with goats cheese, roasted red onions and blackberries k
This is a super easy, festive ‘canibble’ (canapè/nibble!) idea for a starter or party snack. Plump sweet blackberries combine really well with the smooth goats cheese and zingy marinated roasted red onion. You can pop them into a warm oven to soften the goats cheese so it is oozy and delicious…
Sourdough focaccia (cut into inch squares)
1 red onion cut into segments
2 tbsp sherry vinegar (or red wine vinegar)
1 teaspoon sumac (optional)
150g organic goats cheese
1 sprigs fresh thyme
1 tbsp honey for drizzling
1. Heat the oven to 180c. Cut the onion in half then slice into 2 cm segments. Toss the onion in olive oil and sprinkle with sea salt and pepper. Place on a baking sheet and roast until golden brown and tender for about 18 to 20 minutes. Remove from the oven and gently mix into a bowl with the vinegar and sumac.
2. Now place all the remaining ingredients onto the focaccia and place back into the oven for a couple of minutes until the cheese softens.
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