Garlic Bruschetta with Prosciutto, Blue Cheese & Walnut

Ingredients

• Garlic Bruschetta

  • 4 long slices ciabatta, cut 2cm thick
  • 1 - 2 Tbsp olive oil
  • 1 tsp Gregg's Garlic Powder

• Topping

  • 1 - 1 1/2 cups mesclun salad mix or baby spinach leaves
  • 150g creamy blue cheese, cut into wedges
  • 8 slices prosciutto or cooked bacon rashers
  • 1/2 cup walnut halves
  • Gregg's Coloured Peppercorns, freshly ground, to season
  • Cerebos Homestyle Pickle

Method

To prepare the bruschtta

Brush the bread on both sides with the olive oil, then sprinkle evenly with the Gregg's Garlic Powder.

Cook under a preheated grill until golden brown on both sides.

To assemble

Cover the bruschetta with the salad mix or spinach leaves, then top with the blue cheese, prosciutto and nuts.

Season with Gregg's Coloured Peppercorns and add a spoonful of Cerebos Homestyle Pickle to each bruschetta before serving.