Biltong with Damson Membrillo on Bruschetta

Serves 4 (perfect instead of cheese after dinner)

Method:

Sliced baguette, Oil of Wight (Virgin Rape Seed Oil),

Freshly ground salt and pepper, Isle of Wight Blue Cheese,

Rocket to garnish, 1 jar of Damson Membrillo or similar fruit jelly,

10g packet of IOW Biltong

Method:

Pre-heat oven to 180C, slice baguette and brush with oil and season.

Bake in oven for 5-10 mins until golden brown and crunchy, cool.

Spread each piece with Membrillo, place rocket on top and then a thin slice of cheese. Top with a couple of pieces of biltong and top with a  dot of membrillo

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