Monday, May 16, 2011

Bruschetta with Goat's Cheese, Proscuitto and Cavolo Nero


Sourdough or ciabatta or similar loaf bread
Goat’s cheese
Prosciutto (finely sliced) - 2 slices per bruschetta

Cavolo Nero – 2 leaves per bruschetta
Extra Virgin Olive Oil
Garlic Clove
Black Pepper


Pre-heat oven to 180 degrees.  Wash and spin dry cavolo nero leaves.  Heat a small amount of olive
oil in a pan and add leaves, stirring until they wilt - remove and set aside and keep warm.

Cut bread on the angle to desired thickness, place on a baking tray and brush with olive oil. Toast in oven for approximately 5 minutes, remove and turn slices over.

Brush the other side of the bruschetta with olive oil and rub each side with a cut clove of garlic. Return to oven for another few minutes, until lightly toasted.

Spread each slice of toasted bread with goat's cheese.  Place 2 slices of prosciutto over the goat's cheese, then top with a couple of cavolo nero leaves.   Add a grind of black pepper.

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