How about this for a delightfully simply but oh so gourmet and tasty, picnic idea……
Flatten 8 pieces of fresh white sandwich bread with a rolling pin, after first cutting off the crusts. Brush lightly with lemon-infused extra-virgin olive oil (or use plain, or another flavour like chilli or basil) and gently press into a muffin tin (oil side up).
Bake at 180C for about 5 minutes or until a bit toasted and brown around the edges (be careful not to burn or over-crisp them).
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Let cool and then pack away until ready to serve.
In a bowl, mix together the following ingredients (chopped):
100 gms fresh bocconcini
100 gms roasted red capsicum strips (make your own using my easy recipe, or use stuff from a jar)
2 tbsp capers
a handful of fresh basil leaves
cracked pepper, to taste
Stir these ingredients to blend well, and set aside in fridge (or in your esky if taking to eat al fresco) for at least an hour in order for the flavours to really develop.
When ready to serve, spoon the mixture into the bread cases and drizzle each with a few drops of balsamic vinegar. Enjoy!
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The quantities for the mixture are not set in stone, and of course you could add other things. I was thinking a smoked salmon mixture of some kind would work well, or perhaps a Mexican salsa of tomato, onion, corn & avocado….or a mix of chopped, cooked prawns, orange or mandarin and baby spinach leaves. Lots of scope for experimenting. You could serve this on an individual plate as a starter for a dinner party, too – something light and healthy, without being too filling.
This was delicious as part of a picnic lunch, with a local WA cheddar cheese and water crackers, some cold, cooked chicken and a bottle of champers (of course). Beautiful 34C heat, a waterfall and a walk in the hills behind Perth, what more could you want on a lovely Spring day……
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Lesmurdie Falls
Happy Fooding!
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