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- Sourdough Pepper Bruschetta
Ingredients
- 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
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.
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