Sourdough or ciabatta or similar loaf bread
Prosciutto (finely sliced) - 2 slices per bruschetta
Cavolo Nero – 2 leaves per bruschetta
Extra Virgin Olive Oil
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.