Biltong, goat’s cheese and avocado bruschettaposted on 2 April 2015 | posted in Cook With Biltong
Really quick and easy to prepare, these bruschettas make the perfect starter or wonderful snacks with those alfresco summer drinks. And I think they look stunning, too!
1 loaf fresh ciabatta
i large clove of garlic, peeled
150g soft goat’s cheese
100g peri peri biltong
2 handfuls of fresh mint leaves, pulled from the stem
Slice the ciabatta and lightly toast it on one side.
Rub the garlic clove over the toasted side.
Spread generously with the goat’s cheese.
Peel and slice the avocado and place a couple of slices on top of the goat’s cheese.
Top with the biltong slices and mint and your bruschetta are ready to eat!
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