Blue Cheese, Parma Ham and Rocket Bruschetta
80ml Brock & Morten Rapeseed Oil
4 thick slices of ciabatta or sourdough
1 garlic clove, halved
2 tablespoons of sweet balsamic vinegar
80g wild rocket leaves
4 slices of Parma ham
120g Blue cheese, crumbled (we like to use Peakland Blue)
10 walnut halves, lightly toasted
Salt and Pepper
Brush the bread with 1 tablespoon of Brock & Morten rapeseed oil, and chargrill or grill for 1 minute until golden. Turn over and cook for a further minute then rub one side with garlic.
Place the remaining oil and balsamic vinegar in a small bowl and whisk to combine.
Top each slice of bread with Parma ham and rocket. Sprinkle with Blue cheese and walnuts. Drizzle with the remaining dressing, season to taste and serve with seasonal chutney.
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