Toast toppings three ways
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
Prue Leith shows you how to jazz up your toast in three ways. Kale, burrata tapenade on sourdough, potted shrimps with pickled fennel or gammon and pineapple on walnut bread.
Ingredients
For the kale, chilli, burrata and tapenade on sourdough
- large handful roughly chopped curly kale leaves
- ½ red chilli, finely chopped
- 1 garlic clove, crushed
- extra virgin olive oil
- 2 slices sourdough bread
- 2 tsp black olive tapenade
- 1 burrata, drained
- ½ tsp coriander seeds, toasted and slightly crushed
For the potted shrimps with pickled fennel on wholemeal toast
- 2 thick slices wholemeal bread
- 2 jars or tubs potted shrimps, defrosted if frozen
- few rocket leaves
- ¼ fennel bulb, thinly sliced
- 50ml/2fl oz apple cider vinegar
- ½ tsp coriander seeds, lightly crushed
For the gammon and pineapple on walnut bread
Method
To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat.
Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.
To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool.
Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted.
Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket.
To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl.
Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread.
