A Geordie Classic goes Upmarket: Stottie Bruschetta w/Roasted Red Onions, Thyme & Feta
by Ted Mason www.somethingcleansomethinggreen.com
I may have lived in Newcastle almost 6 years now, but much still separates me from being a true Geordie, not least my attempts at the accent, which are laughable at best! I’ve still never been to a match at St James Park, and until recently I’d never tried a stottie. I’ve often seen piles of them bagged up for sale in the numerous branches of Greggs across the city, but had never taken the plunge. Rather than using them to make a sandwich stuffed with chips and gravy, I’ve put my own Geordie spin on the Italian classic, bruschetta. The humble stottie is topped with sweet roasted red onions and garlic, thyme and salty feta cheese and tastes amazing!
A fantastic starter or lunch to enjoy this summer, come rain or shine.
- Red onions. 2
- Garlic cloves. 4
- Olive oil. 2 tablespoons
- Salt & Pepper
- Stottie ½
- Fresh thyme. 4 sprigs
- Feta cheese. 50g
- Pre-heat the oven to 180°C.
- Peel and cut the onions in half down the root, and cut each half into quarters.
Add to a baking tray with the unpeeled garlic cloves, olive oil and seasoning.
Mix together with your hands.
- Place in the oven and cook for 30-40 min, turning occasionally until cooked, brown and sticky.
- Remove the tray from the oven and transfer the onions into a large bowl.
- Squeeze the roasted garlic out of the cloves, mash with the back of a fork and add to the onions along with the leaves from the thyme sprigs.
- Heat the grill to medium.
- Cut the stottie into two, and cut the pieces in two horizontally.
Place on a baking tray and drizzle with some olive oil.
- Toast the bread on both sides, and then remove to a platter.
- Give the onions and garlic mix a good stir, and divide between the four pieces of toasted stottie.
Crumble the feta on top, drizzle a more little olive oil over, and enjoy!