Brioche With Caramelized Onion, Jalapeno And Blue Vein Cheese

Here's an exciting way to try brioche!

10 March 2015

Serves 4 to 6

• 4 brioche bread rolls
• oil for brushing
• 1 handful salad greens
• 10ml butter
• 5ml sugar
• 4 Peppadew hot pickled onions, sliced
• 50ml Peppadew pickled jalapenos slices
• 100g blue vein cheese
• 6 halved Peppadew piquanté peppers to serve

1 Slice rolls into 1cm slices, brush with oil and place onto a hot griddle pan, until nicely crisp.
2 Heat butter in a small frying pan until bubbling, add the sugar and the onion, sauté the onion until just golden.
3 Arrange the salad greens onto the bread, top with pickled onion, pickled jalapeno and blue cheese.
4 Serve with Peppadew mild piquanté peppers.

TIP If brioche bread is not available use a French loaf instead.

Text and image: Peppadew

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