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Brie, ham and chilli jam focaccia squares recipe
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3 ratings
Ingredients
- 1½ Cheddar and red onion focaccia, cut into 6 squares
- 2 slices honey roast ham, cut into 6 pieces
- 35g brie, sliced into 6 pieces
- 1 spring onion, trimmed and finely sliced
For the chilli jam
- 60g pack red chillies, trimmed and roughly chopped
- 1 red pepper, deseeded and chopped
- 75g cherry tomatoes, halved
- 500g jam sugar
- 300ml red wine vinegar
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
545kj
130kcal
7%
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Fat
5g
7%
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Saturates
2g
12%
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Sugars
4g
4%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 15g
Protein 6.2g
Fibre 1.1g
Method
- Begin by making the chilli jam. Put a saucer in the fridge to chill. Meanwhile, pulse the chillies, pepper and tomatoes in a small food processor until finely chopped. Put the mixture in a pan with the sugar and vinegar, and bring to a gentle simmer, then to a rolling boil, stirring, for 15 mins.
- Remove the chilli jam from the heat. To test if it’s ready, drop 1 tsp jam onto the chilled saucer and return to the fridge for 2 mins. Remove and push the jam with your finger – it should wrinkle very slightly and not run back. If not, return the jam to the heat for a further 5 mins before testing again. When ready, set aside for 5 mins, then ladle into 2 sterilised jars (see tip), seal securely and set aside to cool.
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the focaccia squares on a baking tray and warm in the oven for 5 mins. Once warmed, halve each square horizontally. Top the bases with 1 piece ham, 1 piece brie, a little spring onion and ½-1 tsp chilli jam to taste, then sandwich with the remaining pieces of focaccia.
Tip: To sterilise the jars, first wash in hot, soapy water and rinse. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C. Boil the lids for 10 mins, then leave to dry.
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