Slow roasted Soloh with garlic and rosemary bruschetta
This is a truly simple dish that delivers a powerful flavour to savour over and over again. It is ideal as a straightforward canapé but also works wonderfully as a key element in a larger element of a starter with a gathering of friends and family. The Soloh pairs beautifully with the bruschetta textures, complementing its simplicity and allowing the robust flavours to shine through. The finished dish boasts a rich and unctuous flavour, making it irresistibly tempting to prepare time and again.
Ingredients for 2:
200 g Soloh
4 tbs Olive Oil
2-3 cloves of Garlic
3-4 sprigs of Rosemary
Ciabatta slices baked in the oven
Method:
Turn the oven to 110 oc
Cut all of the Soloh in ½ and place on a tray lined with baking parchment ready for the oven.
Once the Soloh are on the tray, drizzle with a little olive oil and place the thinly sliced garlic all over them, season with salt and then also add the picked pieces of rosemary all over them as well.
Bake in the oven for about 1 hr.
While they are cooking, take the slices of cooked ciabatta and rub with one of the garlic cloves very gently to impart a gentle garlic flavour to the ciabatta. Place them, when done, on another baking tray lined with baking parchment.
Once the Soloh are cooked remove from the oven and add to the top of the bruschetta bases. Liberally sprinkle over the garlic and the rosemary and drizzle with a little Olive Oil.
Bake in the oven for 2-3 minutes just to warm them all through.
Serve immediately.
