Tuesday, 13 July 2010

Bruscetta - kind of...

Don't let the weather this week stop you eating all that colourful seasonal produce available to us, just take your picnic indoors! I have fallen for waitroses' "wheat 'n' rye" bread (when it's toasted). 
I cut each slice in half, pop it in a really hot pan with some olive oil and flip over until crispy, then cool on kitchen paper. 
Then top with whatever you like, I like crumbled feta, basil, mint, baby plum tomatoes and parma ham that I crisp up in a frying pan for a few seconds. 

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