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Brie bruschetta with tomato, herbs & Serrano ham

Contains pork – recipe is for non-Muslims only
These make a great lunch to use up leftover cheese

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 506
  • Carbohydrates 28
  • Saturated Fat 18
  • Sugar 4
  • Protein 19
  • Fat 36
  • Fibre 1
  • Salt 1.8

Nutrition per serving

  • Calories 506
  • Carbohydrates 28
  • Saturated Fat 18
  • Sugar 4
  • Protein 19
  • Fat 36
  • Fibre 1
  • Salt 1.8

Ingredients

  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 125ml double cream
  • small bunch chives, snipped
  • 4 thick slices white bloomer-style bread
  • 2 tomatoes, sliced
  • 10-12 slices leftover Brie or Camembert
  • 4 slices Serrano ham or prosciutto
  • rocket leaves, to serve

Method

  1. Heat 1 tsp olive oil in a saucepan and gently cook the chopped shallots for 2 mins until soft but not coloured. Pour in the cream, bring it to a simmer, then reduce by about half. The cream will look like a thick sauce at this point. Stir in the chives.

  2. Heat grill to high. Brush the remaining olive oil over the bread and grill on both sides until toasted. Top each slice with some tomato, then cheese, then Serrano ham, and finally spread over about 1 tbsp of the thickened cream to cover the ham. Place back under the hot grill until the cream starts to colour and glaze and the cheese has begun to melt. Serve with rocket leaves scattered over the top.

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