| Sun-dried tomato & goat’s cheese bruschetta |
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Serves: 4
Preparation time: 5min
Cooking time: 5min
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Directions
- Cut the ciabatta loaf into 14-16 slices. Lightly toast the slices on both sides under a grill.
- Cut the Parma ham slices into thin strips and fry in a little oil until crispy.
- Spread the DOLMIO® Stir-In Sun-Dried Tomato sauce onto one side of each slice of toasted bread, then top with the goat's cheese.
- Arrange the ham over each of the bruschetta slices, garnish with olives and basil leaves.
- Serve immediately.
Calories per portion: 276. Fat per portion: 20g. |
Ingredients
- 1 x 150g pot DOLMIO® Stir-In Sun-Dried Tomato
- 1 ciabatta loaf
- 3 slices lean Parma ham
- 100g soft goat's cheese, to serve
- 75g olives, drained and stoned, to garnish
- 10g fresh basil leaves, to garnish
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