Thursday, 29 September 2011

Crostini

 
Jesus, it's a job n a half shelling broad beans, but boy is it worth it, one of my favourite things to top a bit of crostini. I love a lunch of crostini as much as plate of it for dinner with a big glass of chilled wine, and today it was so hot in London, according to the papers, hotter than the Bahamas today. You do have to eat it pretty quick though to prevent the sog, but a good alternative is the old puff. Just roll out some puff pastry and top with courgette, tomatoes, mozzarella, anything you like and once cool it will stay crispy for a good while. Back to Spain tomorrow, happy me.

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