The happy hour treat

Coming straight from Italy, this very simple preparation of bruschetta and yet always gourmet is always a pleasure at happy hour. This recipe is excerpted from the book “Du pain dans l’assiette” by chefs Christophe and Rida Khadher published by Editions 750g.

For 4 persons

Preparation : 10 min

Cooking : 2 min

Peel the garlic clove, cut it in two and remove the inside sprout with a knife. Cut the tomato in half horizontally.

Grill the bread one only one side, placing it under the oven broiler for 2 min, then rub the grilled part with the garlic clove. Also rub the tomato in order to humidify the bread with the fresh pulp.

Cut the slices nice and clean into 3 equal pieces. Careful, humid bread is very fragile !

Cut the ham in small strips and place the harmoniously on the surface of the bread.

With a peeling knife, create thin slivers of parmesan and place them on the ham while giving volume.

Mix the arugula in a salad bowl, add a few drops of olive oil, fine salt and mix quickly to season the salad, grind a little pepper over it with the mill.

du pain dans l'assiette livre recette

Du Pain dans l’assiette, by Christophe & Ridha Khadher, Éditions Culinaires, €14.90

Also discover the cherry focaccia ideal at happy hour and the most simple tartine in the world.

INGREDIENTS :

- 4 1 cm wide cooked ciabatta slices

- 1 garlic clove

- 1 very ripe roma tomato

- 2 slices of Parma ham

- 30 g of old parmesan

- 1 tablespoon of olive oil

- 1 handful of arugula

- Salt

- Ground pepper

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