On of my favourite breads is made by the amazing Shells seaside cafe bakery in Strandhill, County Sligo and this bread is the base for this amazingly delicious take on bruschetta- a perfect Irish version using local ingredients and foraged touches.
What you need:
-a good quality brown bread -this one is from Shells cafe
-St Tola Organic Goats Cheese
-Organic Prosciutto Cotto- available from Sheridans cheese mongers
-sugar snap peas
-roasted asparagus tips
-foraged wild pea Vetch shoots-Vicia sativa ssp. segetalis
To make:
-place your bread under the grill for 2-3 minutes or grill on a griddle pan.
-chop a garlic clove in half and rub over the tops of the crisp bread
-place some Prosciutto on each bread and add a sliced sugar snap pea and grilled asparagus tips
-garnish with a delicious baby shoot of vetch (they taste like pea!)
-sprinkle with St Tola Organic Goats Cheese, fresh black pepper and serve.
Inspiration from the garden
Sugar snap peas and Wild pea shoots
I grow both of these in the garden and while my outside sugar snap peas have finished, the glasshouse ones are still going strong. The taste of these is sugary sweet as the name idicates and delicious as a snack-especially for kids. I love serving the wild relative Vetch as a pretty garnish and this herb grows wild everywhere. Its curling little shoots make the most pretty garnishes -even at this time of the year the pretty annual is still abundant- and in Summer the flowers add a dash of edible colour to the plate.
