Breakfast crostini

Layer ham, bocconcini and tomatoes on top of bread.
  • 500g bocconcini, (small balls of fresh mozzarella in water)
  • 1 slice, .5cm thick slice prosciutto
  • 500g multi-colored grape tomatoes or red grape tomatoes
  • 4 thin spring onions, whites and greens, trimmed
  • 10g basil leaves, thinly sliced
  • 10g flat-leaf parsley, finely chopped
  • 45ml extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 8 slices peasant bread
1) Halve the cheese balls and add to a serving bowl. Finely dice the ham, then halve the tomatoes and add to bowl with the cheese.

2) Thinly slice the spring onions and herbs, add to the bowl and dress salad with a liberal dose of olive oil, and salt and pepper, to taste. Char the bread in a hot oven or under the grill and serve with the salad as a topping.

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