new recipe: beetroot, fig & za’atar bruschetta
this month we’re celebrating sourdough september
introducing our beetroot, fig and za’atar bruschetta
the colours of the fig and beetroot make this a beautiful dish to enjoy for lunch. the za’atar is only a suggestion, feel free to add as much or as little as you like. the cream cheese can be prepared in advance and makes a great bagel schmear especially when loaded with slices of dill pickles.
recipe:
serves 2
beetroot caper cream cheese
ingredients:
150 g plant-based cream cheese
100 g pickled beetroot peeled and grated on the big side of the box grater
½ tbsp chopped dill
¼ tsp za’atar
salt and freshly cracked pepper to taste
to finish:
olive oil
2 thick slices sourdough bread
4 figs, cut into quarters
2 pickled beetroot, cut into wedges
2 tbsp pomegranate molasses
sprinkle of sea salt
2 tbsp pomegranate seeds
½ tsp za’atar
dill fronds
method:
• whip the cream cheese a bit to loosen it up. add the other ingredients and combine well.
• season the cream cheese to taste
• warm a frying pan and add a little olive oil. toast the sourdough lightly on both sides (you may need to add a little more olive oil)
• take the sourdough out of the pan and add a little more oil. turn up the heat to medium high and add the beetroot and cook for a minute or two stirring often, add the fig and pomegranate molasses. turn off the heat and add the za’atar.
• spread the cream cheese thickly on the toasted sourdough. top with the beetroot and fig.
• finish with pomegranate molasses, pomegranate seeds, za’atar and dill fronds
enjoy
