Tuesday, June 12, 2012

Recipe: Boursin, Parma Ham and Artichoke Bruschetta

This is another recipe I created for the Bel cheese academy, the most yummy Italian style starter, or perfect when you just fancy a light lunch or a quick bite to eat. You can use other types of cold cuts instead of parma, such as serrano ham or salami. To make it an even quicker lunch, you can use the chargrilled artichokes you get from delis instead of roasting your own. In this recipe, using normal boursin or boursin cuisine is fine, you dont need to make any adaptions.

Boursin, Parma Ham and Artichoke bruschetta (serves 5 as a starter)

For the artichokes:
1 in artichoke hearts, in water
4 tbsp extra virgin olive oil
1 tsp garlic paste
½ tsp chilli flakes
Salt and pepper

For the bruschetta:

5 large slices ciabatta or tiger bread
Drizzle olive oil
100g boursin cuisine garlic and herb
5 slices Parma ham
50g mixed watercress and rocket salad
50g toasted walnuts

1. Drain and rinse the tinned artichokes, and cut into quarters. Mix the extra virgin olive oil and garlic paste together well. Place the artichokes on a non stick baking tray, cover in the garlic oil and sprinkle with salt, pepper and chilli flakes. Cook under a hot grill for about 10 minutes, or until slightly charred. Set aside.
2. Brush the slices of bread with olive oil and put under the grill for a couple of minutes, until toasted. Spread with boursin cuisine, and top each bruschetta evenly with the artichokes, parma ham, salad and walnuts. Serve!

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