About this recipe:A different but tasty twist on the usual bruschetta, something interesting, quick and easy to try. This is vegetarian, and can be used as a whole meal or a snack or light lunch. Could make for a great picnic food as it is just as tasty cold and is easily assembled by hand, as well as eaten by hand if you'd like.
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat your oven to 180 C / Gas 4.
Put the onion and beetroot leaf stalks into a medium sized pan to simmer with the mustard, vinegar, sugar, 1 tsp garlic, chili, ginger and cayenne pepper. Add some mixed herbs if you'd like. Let it simmer for about 10 minutes, then blend into a puree, and return to the heat for about 50 minutes.
In the mean time, fry peppers in quite a bit of oil with the remaining 1 teaspoon crushed garlic. You'll be using that oil to brush your bread later. Fry for about 10 minutes, then drain the oil and brush your bread with it.
Bake the bread into the oven to get crispy on one side, about 15 minutes. Remove the bread from the oven and turn over. Put Cheddar cheese slices onto 4 of the bread slices. Then crumble the feta and put it onto the remaining bread slices. Return bread into the oven for about 20 minutes.
In the mean time, slice 2 tomatoes and basil. Scrape the flesh out of the tomatoes and put into a bowl, make sure the slices are half moon shaped. Put the tomato slices into the bowl with the flesh and toss with basil.
Take the bread out of the oven when the Cheddar is nicely browned. Put the peppers on, followed by the olives, tomatoes basil, the chopped garlic cloves spread out, and then the beetroot relish on top. Garnish the relish with some thyme and season with salt and pepper.
The extra clove of garlic isn't essential, just adds some more flavor. Be sure to check that your bread isn't burning. You could also fry the bread in butter instead of baking, and then add cheese after.