Bruschetta is an Italian entrée, usually topped with tomato, garlic and basil. But Moroccan chef Hassan M'Souli gives us an alternative recipe which can be served as a light meal using Moroccan spices, sweet onions and creamy goat's cheese.
- 1 tbsp argan oil (see Note) (or olive oil)
- 1 medium brown onion, finely chopped
- 1 tsp ras el hanout spice mix
- 2 tbsp apple cider
- ½ tsp chilli powder
- 1 tbsp soft, brown sugar
- 4 slices ciabatta, or other bread if unavailable
- 125 g (4 oz) soft goat's cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Pour the oil in a frying pan over medium heat and sauté the onion, stirring until starting to become golden brown, being careful not to let it burn.
Turn heat to low, add the ras el hanout, apple cider and chilli powder. Mix in the sugar and cook, stirring occasionally until thick and glazed.
Chargrill or toast bread, place the onion mixture on top, and crumble over goatâ€™s cheese.
• Argan oil is available at selected health food shops
Photography by Alan Benson. Styling by Michelle Noerianto.