Kikorangi Bruschetta

A hearty weekend snack using one of the country's most popular blue cheeses.

Onion Marmalade

2 Tbsp	Canola oil, or 3, rosemary infused
2 Tbsp	Brown sugar
2	Large onions, finely sliced
1 to taste	Salt and pepper
2 Tbsp	Balsamic vinegar, up to 4 tbsp

Bruschetta

4 Tbsp	Canola oil, garlic-infused
4 slices	Ciabatta bread, generous sizes
125 g	Blue cheese, Kikorangi
2	Pears, small juicy
1 to garnish	Fresh herbs, or watercress

Directions

1. To make the onion marmalade, heat the oil in a non-stick frying pan.
2. Add the onions and cook over low heat until softened.
3. Stir in the brown sugar and continue cooking and stirring until caramelised. Season.
4. Stir in enough balsamic vinegar to suit your taste.
5. This can be prepared days in advance.
6. To prepare the bruschetta, preheat the oven to 180 degC.
7. Brush both sides of each slice of ciabatta with the canola oil.
8. Bake on an oven tray for about 10 minutes, until golden on both sides.
9. Thinly slice the cheese into 4 pieces.
10. Quarter, core and slice the pears. Spread the toasted ciabatta with the onion jam.
11. Top with the cheese, pears and herbs or watercress.