Brie, ham and chilli jam focaccia squares recipe
See method
- Serves 6
- 10 mins to prepare and 20 mins to cook, plus cooling and setting
- 130 calories / serving
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 130.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 15.0gProtein 6.2gFibre 1.1g
Method
- 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.
- 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.
- 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.
- See more Mother's meal ideas
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.
