Ingredients
- 500 g of spelt sourdough bread
- 1 sprinkling of basil leaves, to serve
- 180 g of harvey nichols pepper bruschetta di pepperoni
- 1 pack of laverstoke organic buffalo bocconcini
- 1 drizzle of extra virgin olive oil
Method
Step 1
Heat a griddle pan on a high heat and lay in the slices of sourdough (you may need to do this in a couple of batches). Press down lightly until you have some nice char lines and then flip over and repeat.Step 2
Spread the peppers over the griddled bread and top with some of the bocconcini.Step 3
Add a drizzle of olive oil, a few fresh basil leaves and season to taste.