Recipe for a simple dinner party starter – Brioche with blue cheese, pickled onions and jalapenos
4 brioche bread rolls
Oil for brushing
1 handful salad greens
4 Peppadew hot pickled onions, sliced
50ml Peppadew pickled jalapenos slices
100g blue vein cheese
6 halved Peppadew piquante peppers to serve
Slice rolls into 1cm slices, brush with oil and place onto a hot griddle pan, until nicely crisp.
Heat butter in a small frying pan until bubbling, add the sugar and the onion, sauté the onion until just golden.
Arrange the salad greens onto the bread, top with pickled onion, pickled jalapeno and blue cheese.
Serve with Peppadew mild piquante peppers.
Cook’s Tip: If brioche bread is not available use a French loaf instead.
Recipe courtesy of Peppadew International.