These biltong brie bruschetta snacks are the perfect savoury snack to round off your gourmet rugby snack platter for the game this weekend. A rugby snack platter is not a rugby snack platter unless it includes biltong. This is a proudly South African truth. 

A special thanks to Teresa Ulyate from Cupcakes & Couscous.

(Makes 24 biltong brie bruschetta snacks) 

INGREDIENTS

1 French baguette, cut into 2cm slices

4 large garlic cloves, peeled and halved

olive oil, for drizzling

10ml (2 tsp) fresh thyme leaves (stalks removed)

125g brie cheese

100g MONTAGU beef biltong

10g micro herbs

balsamic reduction, to serve

METHOD

1. Rub the garlic cut side down onto both sides of the bread slices. Arrange the slices on a baking tray and drizzle with olive oil. Pop under a hot grill until golden. (Alternatively, you can crisp them up in a frying pan.)

2. Remove the tray from under the grill and turn the bread slices over. Drizzle with olive oil and sprinkle with the thyme leaves. Grill again until golden.

3. Slice the brie and cut into pieces big enough to top the bread. Pop a piece of brie onto each slice followed by 2-3 pieces of biltong. Sprinkle the micro herbs on top and drizzle with balsamic reduction just before serving these yummy biltong brie bruschetta snacks.