serves four
4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche
salt
pepper
Halve one clove of garlic and rub it around the edges of the
ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan
with the crème fraiche, place over a very low heat for a few minutes to
infuse. Add the chick peas to the pan with seasoning and warm through.
Finally, turn up the heat and add the spinach leaves. As soon as they
wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.
bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK
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