Sourdough bruschetta
I think I’ve said it before but I’ll say it again; sometimes the best things in life are the simplest things… Now take for example this delicious bruschetta. Made with some of the leftover contents of our fridge and voila, you have a perfect lunch sandwich.
Not sure how the weather is in your part of the woods but here it is currently grey and boring… I’m glad all the snow and ice are gone as I am soooo ready for spring at the moment! We still had all the snow on Saturday, on sunday the temperatures rose quite dramatically from -10 to +5 C and the snow disappeared equally fast. Within a day virtually all was gone, except for the ice on the rivers. Some of that still remains even today but the majority is gone. And while I was fed up with the snow at least it gave the world a slightly more cheerful look. Now when I look outside it is grey and well, boring.. I have a little bit of green from the evergreen shrubs in the garden but that’s about the only green I see. Are you also ready for spring?
I have visions of warm summer nights, bbq-ing with friends in the garden. And light, lots of light! Especially in the evening. Although you can tell that the evenings are getting longer in terms of light, it is still no where seriously light… 😉 In any case, these delicious little sandwiches give you a hint of spring since tomatoes always make me think of spring (don’t ask me why, they just do..)
It’s incredibly easy to put together and while you certainly don’t really need a recipe to make a bruschetta I thought I share the ingredients of mine with you anyway. So if you want to you can make this yummy sandwich yourself too. It has tapenade on it, cheese, ham and roasted tomatoes and topped with just a few mustard-cress. I love growing those by the way. Within days you have a pot full of any cress and they really do add taste as well as looks to almost anything!
Sourdough bruschetta
Ingredients
- 2 slices sourdough bread
- 4 slices Prosciutto
- 1-2 tablespoon Tapenade I used a variant with olives(green and black, tomatoes )
- few slices cheese I used a variety called charmeur cheese but you can use any cheese you like
- 50 g cherry tomatoes
- salt pepper
- 1 tablespoon mustard cress
- Preheat the oven to 200 C. Put a thick layer of the tapenade on top of the bread. You can make it yourself or buy a good version at a delicacy store.
- Cover the tapenade with the cheese.
- Put the bread in the oven.
- Put the tomatoes in a small baking tray, sprinkle with olive oil and pepper and salt and put them in the oven too.
- Remove the bread once the cheese is melted and leave the tomatoes until the skin cracks. Line your melted cheese with a few slices of prosciutto (or other ham) and add a few of the grilled tomatoes. Sprinkle with some mustard cress and you're done!
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
