Name: Brie bruschetta with tomato, herbs & Serrano ham
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 shallots finely chopped; 125ml double cream; small bunch chives snipped; 4 thick slices white bloomer-style bread; 2 tomatoes sliced; 10-12 slices leftover brie or camembert; 4slices Serrano ham or prosciutto; rocket leaves, to serve

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Brie bruschetta with tomato, herbs & Serrano ham

Brie bruschetta with tomato, herbs & Serrano ham

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.9 out of 5.10 ratingsRate

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These make a great lunch to use up leftover cheese

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 shallots

finely chopped
125ml double cream
small bunch chives

snipped
4 thick slices white bloomer-style bread
2 tomatoes

sliced
10-12 slices leftover brie or camembert
4slices Serrano ham

or prosciutto
rocket

leaves, to serve

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Nutrition: per serving

kcal506
fat36g
saturates18g
carbs28g
sugars4g
fibre1g
protein19g
salt1.8g

Method

step 1

Heat 1 tsp olive oil in a saucepan and gently cook the chopped shallots for 2 mins until soft but not coloured. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in the chives.
step 2

Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each slice with some tomato, then cheese, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill until the cream starts to colour and glaze and the cheese has begun to melt. Serve with rocket leaves scattered over the top.

Recipe from Good Food magazine, January 2010

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A star rating of 4.9 out of 5.10 ratings

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