Your ingredients. Please be free to play with the quantities to your own liking. Don't get scared by the number of steps, I wanted to make it clear for everybody but it's really easy.
Preheat the avon to 180 Celsius degrees. Start preparing your ingredients.
Slice your leftover baguette. You can use any bread actually, that's what I had.
Put it in the preheated avon directly on the rack, it will crisp up quicker. In the meantime prepare your salad. If you like you can butter it or splash some olive oil. I didn't.
Crumble your cheese in a medium size bowl. Don't use it all in case you like it less salty, you can add more later. You can replace it with sliced mozzarella and freshly ground sea salt if you like.
Halve your cherry tomatoes and add them to the bowl.
Ground some black pepper
Add fresh / dry herbs to your liking (basil, Italian herbs, parsley). I had dry parsley so that's what I have used.
A generous glug of olive oil
Mix well and voila!
Take the bread out
With leftover bread you can make crostini like this. Use any toppings you have handy: tomatoes and basil, thin cooked ham, cheese, olives, grilled artichokes, hard or soft boiled eggs, etc.
- 200.0g Cherry tomatoes
- 100.0g Feta cheese
- 3.0Tbsp Olive oil
- 1.0pch Ground black pepper
- 1.0Tbsp Fresh or dry herbs
- 0.0 Leftover baguette
London, United Kingdom