Brie bruschetta with tomato, herbs & Serrano ham

Brie bruschetta with tomato, herbs & Serrano ham

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

These make a great lunch to use up leftover cheese

Nutrition and extra info

Nutrition info

Nutrition

kcalories
506
protein
19g
carbs
28g
fat
36g
saturates
18g
fibre
1g
sugar
4g
salt
1.8g

Ingredients

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 125ml double cream
  • small bunch chives, snipped
  • 4 thick slices white bloomer-style bread
  • 2 tomatoes, sliced
  • 10-12 slices leftover Brie or Camembert
  • 4 slices Serrano ham or prosciutto
  • rocket leaves, to serve

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Method

  1. Heat 1 tsp olive oil in a saucepan and gently cook the chopped shallots for 2 mins until soft but not coloured. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in the chives.
  2. Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each slice with some tomato, then cheese, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill until the cream starts to colour and glaze and the cheese has begun to melt. Serve with rocket leaves scattered over the top.

Recipe from Good Food magazine, January 2010

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Comments

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gailicious's picture
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Made this as a starter for some friends and it went down well. I really enjoyed it too. Great recipe!

chippy45's picture
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Oops forgot to rate it

chippy45's picture
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My daughter used this as a starter and it was delicious will defiantly be doing it myself fine dining indeed

babywilt1's picture
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This is awesome, not a traditional bruschetta but darn nice if you're not counting calories. I used ciabatta bread and it was still fantastic.

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