france classic 1314 v1 | Page 8

sunday tips

This recipe really does benefit from the fresh basil . If you struggle to store basil then look out for it locally as fresh herbs often are not that much more from local shops or make the tomato sauce for this recipe just after shopping day and store it in the fridge for up to 4 days . menu House bruschetta with homemade balsamic syrup

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Bruschetta with homemade balsamic syrup

Serves : 4 Cooked : at oven temp 375F / 190C

Preparation time : 20 minutes Cooking time : 5 minutes week one dietary requirements :

vegetarian : OK

vegan : NO , omit cheese

dairy free : No , as vegan

8 slices of bendy , but not completely stale bread .

4 medium to large fresh tomatoes ( cut into small cubes )

8 sprigs of fresh parsley chopped finely ( can use dried )

½ teaspoon sugar 4 tablespoons of olive oil

1 x 125g mozzarella ( ripped or cut into small mouth sized pieces )

1-2 cloves garlic , peeled but not chopped

½ red onion , very finely chopped 4-5 fresh basil leaves , ripped up finely

2 handfuls lambs tongue leaves ( mache )

salt and pepper parsley to serve

1 . Mix the tomatoes , red onion , basil , parsley , sugar , olive oil and salt and pepper and leave to sit for 10 minutes . Cook slightly in olive oil until a nice sauce comes together , about 5 minutes in a frying pan . Leave to cool . This needs to be cooked ahead and left to cool . 2 . Meanwhile , drizzle the bread slices with olive oil and place in a preheated oven for 5 minutes or until toasted , but not too crispy ! Remove from oven and leave to cool . ( These can be done any time you have leftover bread or oven space as they will stay crispy in a bag or box for up to 4 weeks ) 3 . About 1 hour before serving rub the raw peeled garlic clove against the surface of each toasted bread slice , it will act like a grater and the garlic will rub off onto the bread ( this is a traditional Italian method ). Rip or slice the mozzarella into 8 pieces . 4 . 5 minutes before serving generously spoon the mixture onto the toasted breads . Place the mozzarella on top of the mixture , making sure there is good coverage on top .

To serve : place the mache in the middle of a small plate , top with the bruschetta and sprinkle with the freshly chopped parsley . Drizzle the balsamic syrup around the plate . nut free : OK , check bread with guest

gluten free : NO , use gluten free bread available , if not then serve a big mozzarella salad with the tomato mix as the dressing

notes

Lucy O ’ Herlihy in Chalet Alice and Olly Macer in Chalet Lauzieres , Les Deux Alpes 11 / 12 joined the menu testing team early in the season . This is a combination of their own recipes which were tried , tested and adopted by the other chalets in the resort . It proved really popular with guests and staff .