Rump Steak Bruschetta with Merlot Wine Jelly

Slice the bread 1.5cm thick and place the bread on a barbecue or griddle pan until toasted and golden brown.
Drizzle with Wild Appetite Toasted Garlic Bread Dipper (Olive Oil).

Fry the onions until golden brown and add the Wild Appetite Merlot Wine Jelly so that the onions caramelise.

Fry, grill or barbeque the steak until medium rare and allow it to rest for 10 minutes and then slice into thin strips and season with salt and freshly ground black pepper.

Top each piece of toasted bread with slices of rump steak, caramelised onion, cocktail tomato, fresh rocket and drizzle with the Wild Appetite Dark Ale and Garlic Mustard Sauce.