- 28 - ounce loavesbaguette-style French bread
- Olive oil or butter-flavor nonstick cooking spray
- 1 recipeArugula and Artichoke Topper
- 3ounces Brie cheese (rind removed if desired), thinly sliced
- 1 recipeFennel and Tomato Topper
- 3tablespoons finely shredded Parmesan cheese
- 1 mediumfennel bulb
- 1tablespoonolive oil
- 2plum tomatoes
- 1tablespoondrained capers
- 1/4 teaspooncracked black pepper
- 1/2 cupfinely shredded arugula
- 16 - ounce jarmarinated artichokes, drained and chopped
- 1/4 cupfinely chopped green onion
- 1tablespoonwhite balsamic vinegar
- 1tablespoonolive oil
MethodLine two large baking sheets with foil. Diagonally cut each baguette into 20 slices. Lightly coat both sides of each slice with nonstick cooking spray. Place on the two prepared baking sheets. Bake for 5 to 7 minutes or until crisp and lightly browned, turning once.
Recipe TipMake Ahead Hints: Baguette slices may be toasted up to 48 hours ahead. Toppers may be made and chilled up to 24 hours ahead.
- 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
- 4 slices Serrano ham or prosciutto
- rocket leaves, to serve
- 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.
- 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.
- 700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
- 140g instant polenta
- 2 tbsp chopped fresh basil
- 2 tbsp olive oil
- 9 tsp (about half a 190g jar) olive tapenade
- 9 SunBlush or semi-dried tomatoes, halved
- 100g mixed salad leaves
- Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
- Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
- 225g pack halloumi cheese
- 4 carrots, thinly sliced into rounds
- 50ml extra-virgin olive oil
- pinch of saffron threads
- juice ½ lemon
- 100g whole blanched almond
- small bunch coriander, chopped
- 2 tbsp vegetable oil
- 4 slices sourdough bread
- 1 garlic clove, halved
- 12 spring onions, trimmed
- 1 red chicory, leaves separated
- If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
- Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
- Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
- While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.