These brie and ham focaccia squares are a delicious addition to a Mother’s Day spread or picnic hamper. The homemade chilli jam makes these scrumptious brie and ham focaccia squares even more special. This makes enough chilli jam to fill 2 x 324ml – great for gifting!
- 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 bring to a rolling boil, stirring, for 15 minutes.
- 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 minutes. 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 minutes before testing again. When ready, set aside for 5 minutes, then ladle into 2 sterilised jars (see tips), seal securely and set aside to cool.
- Preheat the oven to gas 4, 180°C,fan 160°C. Put the focaccia squareson a baking tray and warm in the oven for 5 minutes. Once warmed, halve each square horizontally. Top the bases with 1 piece ham, 1 piece Brie, a little spring onion and 1⁄2-1 tsp chilli jam to taste, and 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 minutes at gas 1, 140°C, fan 120°C. Boil the lids for 10 minutes, then leave to dry.
See more Mother's meal ideas