1 Loaf Rosemary & rye Sourdough
8 thin slices of Prosciutto
12 Vine Tomato’s (quartered)
2 tbsp chopped flat leaf Parsley
1 tbsp chopped basil
1 lemon zested juiced
1 red onion sliced
50 ml sherry vinegar
150ml Olive oil
Olive oil (extra)
Ready in 30 minutes
Slice the rosemary and rye sourdough on the angle cut one piece per portion. Then drizzle with the extra olive oil and season with sea salt and cracked pepper. Place to one side and heat the BBQ griddle plate til smoking hot.
While the plate is being heated, mix the 3rd to the 9th ingredient together season with sea salt and cracked pepper. When the griddle plate is hot place the bruchetta on top and cook both sides until they are crispy and well marked.
Wrap a small bunch of rocket with a piece of prosciutto repeat this process until you have 8 bunches, then place two bunches on each piece of bruchetta then top with a generous amount of fresh tomato salsa just before serving.
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