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.
Fresh cultured blue mussels are easy to cook as well as being a healthy and easy meal option. They’re quick and tasty and can be eaten right out of the pot or used in a variety of recipes. Before you start cooking, you should always give your mussels a quick rinse. Cultured blue mussels are pre-cleaned so that’s really all you need to do. The fresh water will cause the mussels to close. If there are any that don’t close give them a quick tap, if they still don’t close at least partially, simply discard them.
Rhubarb chutney is a tasty condiment side-kick for whatever hits your grill this season. Meat, fish or fowl – even grilled veggie burgers – get a big bright boost from this balanced classic. Rhubarb’s sour tang is mellowed with sweetness, fragrant spices and spicy heat in this make-ahead topping. You can perk up more than Half Your Plate with this fragrant chutney!