Charmaine’s Trio of Bruschetta

Recipe by: Charmaine Ramalope-Makhubela

“Garden of Foraged Delights”

Baguette

You’ll need one large baguette.

Method
Preheat oven to 150 Degrees. Slice baguette and place on baking sheet. Drizzle or brush each slice with olive oil and sprinkle with a pinch of sea salt. Place bread in oven for 5 minutes.

Topping 1.
Honey brined prawns

Ingredients
500g peeled prawns
1 cup boiling water
2 tablespoons kosher salt
5 tablespoons wildflower honey
2 cups ice cubes
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped white onion
2 tablespoons finely chopped fresh oregano
2 garlic cloves, minced

Cooking spray

1 small red Fresno chile, thinly sliced

Method

Combine 1 cup boiling water, salt, and 2 1/2 tablespoons honey in a large bowl; stir until the salt dissolves. Add ice cubes; stir until mixture cools. Add shrimp, and refrigerate 20 minutes. Remove shrimp from bowl, discarding liquid. Pat shrimp dry with paper towels; toss shrimp with 1 1/2 teaspoons honey.

Preheat grill to medium-high heat

Place red wine vinegar and remaining 2 tablespoons honey in a large bowl; stir with a whisk to combine. Gradually add olive oil, stirring constantly with a whisk until well blended. Stir in parsley, onion, oregano, and garlic.

Arrange unpeeled shrimp on grill grates coated with cooking spray; grill shrimp, uncovered, 2 1/2 minutes on each side or until lightly charred and cooked through. Add shrimp to bowl with vinegar mixture; toss well to coat. Arrange shrimp mixture on a platter; top with sliced Fresno chile.


Topping 2
Honey and Orange Pulled Pork

Ingredients

1kg Pork Shoulder
1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
salt and black pepper

Method

Trim excess fat from pork shoulder and place it in a slow cooker.
In a medium mixing bowl combine all the ingredients.
Pour sauce over pork shoulder and cover with a lid.
Cook for 6-8 hours on high or 10 hours on low, until pork shreds easily with a fork.

Topping 3
Nectarine and Gorgonzola Bruschetta

Ingredients
6 sliced nectarines
150g of Gorgonzola cheese
olive oil
sea salt
micro-greens
edible flowers
honey

Method

Preheat oven to 150 Degrees. Slice bread and place on baking sheet. Drizzle or brush each slice with olive oil and sprinkle with a pinch of sea salt. Place bread in oven for 5 minutes.
Spread each slice with Gorgonzola cheese and top with two nectarine slices.
Return to oven for another 4 minutes just to heat through.
Remove bruschetta, drizzle with honey and garnish with micro-greens and edible flowers.