- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 125ml double cream
- small bunch chives, snipped
- 4 thick slices white bloomer-style bread
- 2 tomato, sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 10-12 slices leftover Brie or Camembert
- 4 slices Serrano ham or prosciutto
- rocket leaves, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.