COBBLE LANE BRESAOLA CROUTES WITH ROCKET MAYONNAISE
Sourdough baguette, sliced into 1.5cm rounds
60g Cobble Lane Sliced Bresaola
handful of rocket
salt and pepper
rocket micro herbs to garnish
- Heat your oven to 160°C.
- Place the sourdough slices onto a baking tray, drizzle with olive oil, season with salt and pepper.
- Bake in the oven for 5 minutes until golden. Remove from the oven and set to one side to cool.
- 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.
- 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!