Christmas Kitchen, Entertaining, Food With Friends, Starters & Light Bites, Uncategorised

‘Christmas bruschetta’

These sticky sausage skewers are an all mighty centrepiece that don’t come with the mighty workload.


– Lay the bacon flat on a baking tray & place under a medium-high grill for 5-8 mins until the bacon is caramelised and really crisp. Place on some kitchen roll to cool and crisp up further.  ⁠ 

– Place the baguettes on a baking tray and cook according to packet instructions. Remove from the oven and when cool enough to touch, using a sharp bread knife, slice the baguettes into 2cm thick slices on the diagonal. ⁠ 

– Add the nuts to a baking tray. Toast in the oven for 4 mins or until golden. Shake the nuts half way through toasting. Once toasted, remove from the oven, allow to cool before chopping. 

– Place the bruschetta pieces back on the tray, cut side up & turn the grill down to medium-low.  ⁠ 

– Spread each piece of bread with the onion chutney. Cut the brie into pieces the length of the bruschetta. Place the brie on top and  grill for 2 mins until the brie’s melted. ⁠ 

– Take the bacon & snap into shards. Remove the bruschettas from the grill. Finish each bruschetta with a shard of bacon, a generous sprinkling of toasted nuts & a sprig of thyme.  ⁠ 


1 pack The Jolly Hog Double Smoked Streaky Bacon

2 part-bake baguettes  ⁠ 

15g hazelnuts, without skins  ⁠ 

15g walnut pieces ⁠ 

50g Tracklements Caramelised Onion Marmalade 

200g brie ⁠ 

Cracked black pepper ⁠ 

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