The most delightful cookbook, The Ferguson Valley – Plated, has emerged from The Ferguson Valley in Western Australia.
Compiled by Kim Wesley from Peppermint Lane Lodge Bed and Breakfast, the book was put together in just 10 weeks as Wesley's passion project, with no help or backing from a traditional publisher.
The cookbook details stunning yet easy recipes collected from the picturesque area of Western Australia's south west, including this goat cheese bruschetta.
- 4 large slices of Italian bread like ciabatta or pane di casa
- 300 grams soft goats’ cheese (chevre)
- 2 red onions
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 4 tablespoons olive oil
- 2 large field mushrooms cut across (3mm)
- 80 grams salted butter
- 1 garlic clove with top cut off (Skin removed)
- 2 tablespoons flat leaf parsley roughly cut
- Extra virgin olive oil to serve
- Salt and pepper to season
- Place oil and onions in a heavy based pan over low to medium heat and cook for 20 to 25 minutes
- Add a pinch of salt, balsamic and sugar and cook for a further 15 minutes on low to medium heat (do not cook on high heat or onions will burn and not have the desired taste)
- Remove from pan and set aside
- In the same pan add butter and remaining olive oil with mushrooms. Turn up the heat to high and cook mushrooms for about 4 to 5 minutes until just firm. Remove and set aside
- Toast both sides of bread till golden but not too coloured as the bread will be cooked further later on
- Rub the bread with the garlic all over (this is what turns bread into bruschetta) and top with equal layers of mushrooms, caramelised onion and crumbled goats’ cheese
- Place on a baking tray and put in an oven pre-heated to180 degrees for 5 to 8 minutes
- Remove and season with salt flakes and cracked pepper
- Drizzle with extra virgin olive oil and sprinkle over flat leaf parsley to finish
Serves 4. Cooking Time: 30-40 minutes.