There are as many ways to pile flavour on a slice of crisp bread as there are cooks. Here are some ideas to help you find your favourite!
Yield: 16 pieces
4 thick slices rustic bread
a splash or two best olive oil
2 large cloves of garlic, cut in half
1 cup shredded mozzarella cheese
2 or 3 local ripe tomatoes
a handful fresh basil leaves, finely sliced or chopped
2 or 3 green onions, finely sliced
a sprinkle or two sea salt and freshly ground pepper
Preheat your barbecue or broiler.
Generously brush each slice of bread with olive oil, and grill or toast it until golden brown on both sides.
Vigorously rub both sides of the toasted bread with the garlic, dramatically scenting each slice. Sprinkle some of the mozzarella cheese on each slice of bread and return it to the grill or broiler for a few moments, just long enough to melt the cheese a bit.
Cut each slice into quarters.
Chop the tomatoes and toss them with the basil leaves and green onions. Season the mixture with salt and pepper. Place a spoonful on top of each bread slice.
You can add any flavour you like to the tomato mixture. Try looking to the Mediterranean for inspiration. Olives, capers, artichokes and sun-dried tomatoes are all great ideas. Besides basil any fresh herb or pesto works well. For an interesting and tasty twist, try using ripe, local strawberries instead of tomatoes.
Spice up your snack life with this seedy, snappy brittle. Once you master the art and craft of making a homemade brittle, the possibilities are endless. Substitute other spices, stir in your favourite nuts or seeds, you can even you chopped up pretzels or cookies!
Making caramel is easy, but it does benefit from keeping a close eye. The sugar syrup might not look like it's doing much for a while but as soon as it starts changing colour, stay close to the stove. It can go from light yellow, to dark brown, to a smoking black mess in a matter of moments. It's also extremely hot, so exercise caution and keep it away from young fingers until it has completely cooled.