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Vegetable and Prosciutto Bruschetta
Preparation time – 5 minutes
Cooking time – 2 minutes
A tasty snack for when time is short, but still looks impressive.
2 slices sourdough bread 1 clove garlic, halved 1 tbsp extra virgin olive oil 4 slices chargrilled aubergine in oil, drained 4 strips roasted red pepper in oil, drained 4 thin slices prosciutto 2 tsp thyme, chopped Black pepper
- Toast the sourdough until crisp and golden brown, then rub the cut side of the garlic clove all over the toast.
- Drizzle the toast with the olive oil.
- Arrange the aubergine and pepper slices on top, then add the prosciutto, sprinkle with thyme and season with black pepper.
- Serve immediately.
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