COBBLE LANE BRESAOLA CROUTES WITH ROCKET MAYONNAISE

 

COBBLE LANE BRESAOLA CROUTES WITH ROCKET MAYONNAISE

INGREDIENTS 

Sourdough baguette, sliced into 1.5cm rounds
60g Cobble Lane Sliced Bresaola
100g mayonnaise
handful of rocket
olive oil
salt and pepper 
rocket micro herbs to garnish

METHOD

        1. Heat your oven to 160°C.
        2. Place the sourdough slices onto a baking tray, drizzle with olive oil, season with salt and pepper.
        3. Bake in the oven for 5 minutes until golden. Remove from the oven and set to one side to cool.
        4. Place the mayonnaise and rocket into a blender and mix until smooth and vibrant green. Remove from the blender and place into a bowl or piping bag before assembling your canapés.
        5. Drape the Bresaola slices onto the croute, pipe dots of the mayonnaise on top and garnish with rocket or rocket micro herbs.
          Serve and enjoy!