Tapas

Standard

Dropped round a friend’s house last Wednesday, to pass on some gifts and cards, and also to get a second opinion on a bottle of Baileys Chocolat Luxe* I’d been gifted by someone else.  Found that the lady of the house had very sweetly laid on a veritable tapas feast in my honour; stuffed chilli peppers, 5 kinds of cheese (baked camembert!) and chunks of toasted bruschetta with a fresh-tasting tomato and spinach topping.  Rolled out of there past midnight, slightly trollied (and accidentally sans the remains of the Baileys**).

Managed to extract the secret of the topped bruschetta from Mein Hostess, which I think makes quite a nice post-Xmas Excess palate cleanser…..

*one has to ensure the quality of these things, you know.

** they were kind enough to yell at me from the fourth floor balcony that I’d forgotten it, and would I like it back?  There is no greater mark of friendship.

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Spinach & Tomato-Topped Bread

  • Bread -preferably of the type that can be toasted in some way.  In the absence of bruschetta I folded wholemeal flatbreads into quarters and then sliced them in half to make triangles, which I chucked under the grill for a few minutes.
  • Fresh spinach leaves, stems pinched off
  • Good handful mini tomatoes (I used plum tomatoes), sliced into quarters.
  • One garlic clove, minced.
  • A little olive oil
  • Dash balsamic vinegar
  • Teaspoon of dried basil
  • Dash of salt

 

Toast the bread.  Mix the other ingredients well, then top the bread with them.

 

 

 

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