Recipe: Soda bruschetta of roasted peppers, rocket and grilled goats’ cheese
Use your loaf with these recipes and the best of Irwin’s traditional breads
What you'll need
8 slices Irwin’s Rankin Selection Brown Soda
4 tbsp extra-virgin olive oil
1 peeled clove of garlic
8 tbsp spicy tomato chutney
2 red peppers
1 yellow pepper
4 thick slices of goats’ cheese
Wild rocket to serve
Rub the peppers with olive oil and place on a baking tray and roast in a very hot oven for about 8-10 minutes. When the skins are blackened, place the peppers in a plastic bag and seal. When cool, remove the skin, the seeds and cores and cut into large triangular pieces.
Rub slices of Irwin’s Rankin Selection Brown Soda Bread with the peeled garlic clove and drizzle with olive oil. Toast on both sides until golden brown.
Place the goats’ cheese slices on a baking tray and grill for a few minutes until golden and starting to melt.
Place the warm toasted bread on plates, top with the chutney, roasted red peppers, goats’ cheese and wild rocket. Drizzle with a good olive oil and serve.