It doesn’t get much better than sitting outside with a nice glass of white wine and lots of different bit of lovely food to pick from on a warm summer evening. In this recipe you will start with a base of sourdough bread and then build up into three different flavour combinations – basil and aubergine, a basic garlic and rosemary and my favourite – avocado and red onion. Each ingredient list below comes out at about 3/4 slices depending on the size of the loaf of bread
Ingredients – Basil and Aubergine
3 Tablespoons pesto
1 Small red onion, finely chopped
1 Handful of basil leaves, finely chopped
Optional – Feta cheese (basically ALL my recipes have feta so I just added it for my own enjoyment but shaved parmesan would also work very nicely)
1/2 Grilled aubergine, cut into thin slices
Using a savoury bread (I used a lovely onion and sage sour dough) cut the bread into thick slices and grill on either side until nice and crispy.
Spread the pesto onto the bread then layer up with the chopped onion and basil leaves.
Add the aubergine and then finish with a few shavings of parmesan cheese
As before, cut the bread into thick slices and grill on either side until nice and crispy.
Smash up your avocado and spread onto the bread like a butter then add the onion and chopped tomatoes
Finish with sea salt and pepper
The easiest of them all! In a small bowl, add the chopped garlic and rosemary with the butter and pop into the microwave until melted.
Once all nice and melted, spread/pour onto the grilled bread.