Sometimes, when I’ve been away from the stove for too long I get ‘cooking withdrawal’ symptoms… I am sure you did not know that those existed now did you? I get cranky and feel a very urgent need to go and make something fun, anything will do really. Now this particular lunch that I had today might not really help in the area of the ‘cooking’ (since no cooking is required here) but it does make a very satisfying and healthy lunch! And is as quick as a heartbeat too!
I am a real breadeater (is that even a word?? In Dutch we say someone is a ‘broodeter’ which basically means they like sandwiches… no mysteries here) and while I love a good warm meal, I also love bread. Any kind of bread, as long as it is not the sticky disgusting type that you would typically avoid buying at a gasstation. Although nowadays most respectable gasstations have delicious bread, so no complaining there. Getting slightly of-topic already…
So bread… obviously the most satisfying of all breads is the one that is homemade. The one that fills your house with gorgeous smells (half the fun if you ask me) and that you can eat while still slightly warm. The next best thing would then be a good bread, with a nice crusty crust, made by a good baker. In our area there is not really a baker (believe it or not) but instead our supermarket makes it’s own bread, which is quite good. They have artisan breads as well and they bake the entire day, so they are never really out of bread. The bread I used today for my bruschetta was one of those artisan breads. I didn’t have any leftover stale bread, but this lunchdish would indeed be perfect for slightly stale bread, since you have to toast it first.
Toast with white bean spread and mozarella
Some breadslices of your choice
1 clove of garlic
200 gr white beans from can or tin
few slices of prosciutto
olive oil, 1 tbsp
peper and salt
Mash the beans in a bowl together with some oil and some mashed garlic. Chop a handful of the flatleaf parsley and mix them through the beans. Season with salt and pepper to taste.
Toast your bread and once ready spread the beans on the toast, top with some rocket, a slice of prosciutto and half a mozarella ball. Drizzle with a little bit of olive oil and you're good to go! Enjoy!
Recipe from Donna Hay No time to cook