Mary Berry's Cookery Course
Bruschetta make a good substantial starter or lunchtime snack. Use some Onion Marmalade, but add another 2 teaspoons balsamic vinegar and 1 tablespoon sugar: the goat’s cheese benefits from the extra sweetness.
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Preheat the grill to its highest setting. In a small bowl, mix the oil with the garlic. Place the ciabatta slices on a baking sheet and toast them on one side only under the grill, then remove them from the heat, turn the bread over, and brush the untoasted side with the garlic oil.
Spread a thick layer of onion marmalade over each slice of bread, on top of the garlic oil. Cut the goat’s cheese into 8 slices, about 1cm (1⁄2in) thick, and lay 2 slices, overlapping, on each slice of bread.
Put the bread slices back under the grill, quite close to the heat, for about 3 minutes, or until the cheese is just starting to bubble and turn a lovely golden brown colour. Do not over-cook; they want to be just crisp.
Scatter a few rocket leaves on a serving platter, lay the bruschetta on top, season with pepper, and drizzle with the olive oil and a few drops of balsamic vinegar.