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.
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.