Ingredients
Directions
Slice sourdough about 1-2cm thick. Brush liberally with Hugh's Olive oil both sides. Chargrill each side well and keep warm.
In a pan cook the chorizo till lightly coloured, add the figs and cook for about 1 minute to warm through and they start to soften. Place these into a mixing bowl and add about 4 tablespoons of Pam's Smoke and Mirrors, and the marjoram leaves.
Wipe the pan clean, heat up and add the sliced haloumi and cook until nice and soft and caramelised.
Arrange the warm sourdough onto a board. On two pieces of toast add the haloumi, some figs and top with prosciutto.
On the other two pieces, add the taleggio and then the chorizo and figs. Sprinkle the remaining fresh pick marjoram leaves over all pieces. Spoon over the remaining liquid from the bowl over all 4 pieces.
This dish pairs beautifully with all things Sangiovese. The Floozie, The Mongrel, or GA-LO-R-IA! This is the ultimate afternoon snack, brunch or light dinner in the Autumn sun.
Ingredients
Directions
Slice sourdough about 1-2cm thick. Brush liberally with Hugh's Olive oil both sides. Chargrill each side well and keep warm.
In a pan cook the chorizo till lightly coloured, add the figs and cook for about 1 minute to warm through and they start to soften. Place these into a mixing bowl and add about 4 tablespoons of Pam's Smoke and Mirrors, and the marjoram leaves.
Wipe the pan clean, heat up and add the sliced haloumi and cook until nice and soft and caramelised.
Arrange the warm sourdough onto a board. On two pieces of toast add the haloumi, some figs and top with prosciutto.
On the other two pieces, add the taleggio and then the chorizo and figs. Sprinkle the remaining fresh pick marjoram leaves over all pieces. Spoon over the remaining liquid from the bowl over all 4 pieces.
This dish pairs beautifully with all things Sangiovese. The Floozie, The Mongrel, or GA-LO-R-IA! This is the ultimate afternoon snack, brunch or light dinner in the Autumn sun.
Notes
Suggested wine pairing
