Brie, ham and chilli jam focaccia squares recipe

Brie, ham and chilli jam focaccia squares recipe

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  • Serves 6
  • 10 mins to prepare and 20 mins to cook, plus cooling and setting
  • 130 calories / serving
  • Healthy

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

Each serving contains

  • Energy

    545kj
    130kcal
    7%
  • Fat

    5g 7%
  • Saturates

    2g 12%
  • Sugars

    4g 4%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 15g Protein 6.2g Fibre 1.1g

Method

  1. 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.
  2. 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.
  3. 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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