| |
|
|
|
| |
Snacks and Light Meals Recipes -
Crostini
Recipe
|
|
|
|
|
|
| |
|
Snacks and Light Meals Recipes
-
Crostini Recipe
Ingredients
Serve
4
-
1-2 red
peppers
-
8 slices of
ciabatta bread
-
2 garlic
cloves, peeled
-
small handful
of flat leaf parsley, chopped
-
5 tablespoons
olive oil
-
75 g/3 oz
black olives, pitted
-
125 g/4 oz
goats' cheese, crumbled
-
salt and pepper
Method:
-
Roast the red peppers in a hot oven or under the
grill until the skin is blistered and black all
over.
-
Place them in a polythene bag until they
are cool, then remove the skin, core and seeds,
and cut the flesh into strips.
-
Toast the ciabatta bread under a preheated grill until
golden brown. Rub the garlic over one side of
the bread; the bread acts as a grater and the
garlic is evenly spread over it.
-
Sprinkle with
parsley and salt, and drizzle with olive
oil. Mix together the red peppers, olives and crumbled
goats' cheese and season to taste with pepper.
-
Spread the mixture evenly over the toasted
bruschetta and place under a preheated low grill
for 2 minutes to just melt the cheese, and serve
immediately.
|
|
|
|
|
|
|
|
|
