Name: Hot melting Edam bruschetta recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves: 2
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

By GoodtoKnow

published 30 September 2007

in Recipes

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

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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.

Top Tip for making Hot melting Edam bruschetta

Top tips: Use the filling ingredients to make a tasty enclosed toasty or panini.

Don't like olives? Spread thick caramelised onion chutney on the bread and simply top with Edam.

Roast baby vine tomatoes with a drizzling of olive oil and serve on top of melting Edam bruschetta.

Swap chorizo for slices of wafer thin ham.

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