It’s the beginning of August, where is 2014 going? It seems to be super-speedy. Anyway, a new month means it’s time for my monthly biltong recipe. I love this mix of creamy goats cheese and avocado, spicy biltong and refreshing mint.
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 Chichester Biltong Company 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!
Join our club and get cooking with biltong
If you can’t find biltong in the shops near you, don’t despair. If you live in the UK you can order online from the Chichester Biltong Company. Their tasty biltong comes in different flavours and you can select how wet and fatty you’d like your meat to be, too.
Go to http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.
Do you have any inventive ideas for using biltong? I’d love to try them out, please get in touch.
Please also like our facebook page at https://www.facebook.com/CookWithBiltong
I love my sunflower plates which are from www.miafleur.com They’re just perfect for serving up summery snacks on a sunny day.