Brioche With Caramelized Onion, Jalapeno And Blue Vein Cheese

Ingredients 0



Serves 4 to 6

  • 4 brioche bread rolls
  • oil for brushing
  • 1 handful salad greens
  • 10ml butter
  • 5ml sugar
  • 4 Peppadew hot pickled onions, sliced
  • 50ml Peppadew pickled jalapenos slices
  • 100g blue vein cheese
  • 6 halved Peppadew piquanté peppers to serve

1 Slice rolls into 1cm slices, brush with oil and place onto a hot griddle pan, until nicely crisp.

2 Heat butter in a small frying pan until bubbling, add the sugar and the onion, sauté the onion until just golden.

3 Arrange the salad greens onto the bread, top with pickled onion, pickled jalapeno and blue cheese.

4 Serve with Peppadew mild piquanté peppers.

TIP If brioche bread is not available use a French loaf instead.

Text and image: Peppadew



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