Hot melting Edam bruschetta Recipe

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serves:

2

Skill:

easy

Cost:

cheap

Total Time:

00:10

Prep:

00:05

Cooking:

00:05

This posh version of an old favourite Welsh Rarebit uses Edam cheese, chorizo and olive tapenade for a tasty twist.

Ingredients

  • Ingredients
  • 2 large, thick slices country bread
  • 2tbsp green olive tapenade
  • 100g (3½ oz) Edam cheese (sliced)
  • 8 thin slices of chorizo
  • Small handful watercress leaves
  • Olive oil, for drizzling

Method

  • Pre-heat grill. Toast one side of the bread slices until golden. Place un-toasted side up on a baking sheet and spread with olive tapenade.

  • Top each with slices of Edam and chorizo and finish with a little more tapenade.

  • Place under the grill until melted and bubbling hot.

  • Top with peppery watercress leaves, drizzle with a little olive oil and serve straight away.

More Recipe Ideas

Top Tip

<strong>Top tips:</strong> Use the filling ingredients to make a tasty enclosed toasty or panini.<br><br>Don't like olives? Spread thick caramelised onion chutney on the bread and simply top with Edam.<br><br>Roast baby vine tomatoes with a drizzling of olive oil and serve on top of melting Edam bruschetta.<br><br>Swap chorizo for slices of wafer thin ham.