Brie bruschetta with tomato, herbs & Serrano ham

Brie bruschetta with tomato, herbs & Serrano ham

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(5 ratings)

Prep: 15 mins Cook: 25 mins


Serves 4

These make a great lunch to use up leftover cheese

Nutrition and extra info


  • kcal506
  • fat36g
  • saturates18g
  • carbs28g
  • sugars4g
  • fibre1g
  • protein19g
  • salt1.8g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 tomatoes, 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…


  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.

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Comments, questions and tips

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gailicious's picture
23rd Feb, 2013
Made this as a starter for some friends and it went down well. I really enjoyed it too. Great recipe!
13th May, 2012
Oops forgot to rate it
13th May, 2012
My daughter used this as a starter and it was delicious will defiantly be doing it myself fine dining indeed
6th Apr, 2010
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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