Bobotie Bruschetta with Apricot Chutney and Toasted Almonds

A delightful South African appetizer or light lunch featuring toasted baguette slices topped with flavorful Bobotie, sweet and tangy apricot chutney, and crunchy toasted almonds.

Prep Time

20 minutes

Total Time

55 minutes

Calories

775 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.32/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Appetiser

Cuisine:

British

Mood:

Healthy

Ingredients

Servings

1Baguette(sliced into 1/2 inch thick rounds)

£1.00

2tablespoonsOlive Oil

£0.25

500gramsGround Beef

£4.00

1Onion(finely chopped)

£0.60

2clovesGarlic(minced)

£0.15

2tablespoonsCurry Powder

£0.30

0.5teaspoonTurmeric

£0.05

1teaspoonGround Coriander

£0.05

0.5teaspoonGround Cumin

£0.05

0.3teaspoonChili Flakes(optional, adjust to taste)

£0.05

0.3cupRaisins

£0.20

0.5cupMilk

£0.15

1Egg

£0.30

2slicesBread

£0.20

0.5cupApricot Chutney(store-bought or homemade)

£0.75

0.3cupAlmonds(slivered)

£1.00

to tasteSalt

to tasteBlack Pepper

2Bay Leaves

£0.10

1tablespoonLemon Juice

£0.10

Total Cost

£9.30

£2.32 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread baguette slices on a baking sheet, drizzle with 1 tablespoon of olive oil, and toast in the oven for 8-10 minutes, or until golden brown. Set aside.
2.
While the baguette toasts, prepare the Bobotie. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
4.
Stir in the curry powder, turmeric, ground coriander, ground cumin, chili flakes (if using), raisins, lemon juice, bay leaves, salt, and pepper. Cook for 5 minutes, stirring occasionally, until fragrant.
5.
Remove from heat. Soak bread in milk till softened. Add to the skillet and mash well. Discard bayleaves.
6.
In a small bowl, whisk together the milk and egg. Pour the egg mixture over the meat mixture in the skillet. Stir gently to combine.
7.
Transfer the bobotie mixture to an oven safe dish. Bake uncovered for 25 minutes.
8.
While the Bobotie is baking, toast the almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. This should only take a few minutes. Watch carefully as they burn easily. Remove from skillet and set aside.
9.
To assemble the bruschetta, spread a generous spoonful of Bobotie onto each toasted baguette slice. Top with a dollop of apricot chutney and sprinkle with toasted almonds.
10.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

775 kcal / 3243 kJ

Carbs

55g

21% of RDA

Fat

45g

64% of RDA

Protein

39g

78% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

21 g

23% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a vegetarian version, substitute the ground beef with lentils or crumbled veggie burgers.

Adjust the amount of chili flakes to your preference. You can also add a pinch of cayenne pepper for extra heat.

The Bobotie can be made ahead of time and reheated before serving.

If you don't have apricot chutney, you can use another type of chutney or even a dollop of mango salsa.

Cooking Equipment

Oven

Stovetop

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a vegetarian version, substitute the ground beef with lentils or crumbled veggie burgers.

Adjust the amount of chili flakes to your preference. You can also add a pinch of cayenne pepper for extra heat.

The Bobotie can be made ahead of time and reheated before serving.

If you don't have apricot chutney, you can use another type of chutney or even a dollop of mango salsa.

Bobotie Bruschetta with Apricot Chutney and Toasted Almonds

Ingredients

Instructions