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- Sourdough Pepper Bruschetta
- 500g spelt sourdough bread
- 180g Harvey Nichols Pepper Bruschetta di Pepperoni
- 1 pack Laverstoke Organic Buffalo Bocconcini
- 1 drizzle extra virgin olive oil
- 1 sprinkling basil leaves, to serve
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.
Spread the peppers over the griddled bread and top with some of the bocconcini.
Add a drizzle of olive oil, a few fresh basil leaves and season to taste.
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Ocado British Growing Basil
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