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Kickback with Kikorangi Bruschetta

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

Onion marmalade: 2-3 tablespoons rosemary-infused canola oil eg Laughing Frog
2 large onions, finely sliced
2 tablespoons brown sugar
salt and pepper to taste
2-4 tablespoons balsamic vinegar
Bruschetta:
 4 generous slices ciabatta bread
4-5 tablespoons garlic-infused canola oil
125g Kikorangi blue cheese
2 small juicy pears
fresh herbs or watercress to garnish

To make the onion marmalade, heat the oil in a non-stick frying pan. Add the onions and cook over low heat until softened. Stir in the brown sugar and continue cooking and stirring until caramelised. Season. Stir in enough balsamic vinegar to suit your taste. This can be prepared days in advance.

To prepare the bruschetta, preheat the oven to 180°C. Brush both sides of each slice of ciabatta with the canola oil. Bake on an oven tray for about 10 minutes, until golden on both sides.

Thinly slice the cheese into 4 pieces. Quarter, core and slice the pears. Spread the toasted ciabatta with the onion jam. Top with the cheese, pears and herbs or watercress. Serves 4.