Saturday, June 13, 2009


serves two

1-2 bacon rashers
6 small sage leaves
1-2 tablespoons olive oil
2-3 slices focaccia
3 artichoke hearts, drained and cut in half
1 tablespoon shredded basil
6 parmesan shavings

Heat the oil in a large frying pan and fry the bacon until crisp. Drain on kitchen paper and shred into small strips with a knife. Add the sage leaves to the oil in the pan and fry until translucent and crisp. Drain on kitchen paper. Cut out 6 small circles from the sliced bread and fry these in the oil that remains in the pan until crisp and golden. Remove from pan. Arrange half an artichoke heart on each piece of bread. Place a little basil and a piece of parmesan on each one and place on a serving dish. Scatter with bacon and crispy sage and serve at once.

bacon recipe courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food

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