Brie bruschetta with tomato, herbs & Serrano ham
These make a great lunch to use up leftover cheese
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 25 mins
- 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.
- 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.
506 kcalories, protein 19.0g, carbohydrate 28.0g, fat 36.0 g, saturated fat 18.0g, fibre 1.0g, sugar 4.0g, salt 1.8 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/164624/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 25 mins
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
506 kcalories, protein 19.0g, carbohydrate 28.0g, fat 36.0 g, saturated fat 18.0g, fibre 1.0g, sugar 4.0g, salt 1.8 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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06 April 2010
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13 May 2012
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