Cannellini Crostini

Summer flavours can be achieved year-round thanks to this garlicky, lemony bean dip and the sweet, intense flavours of the oven-dried tomatoes. Suitable for vegans, should you happen to have one about. If you haven’t got time to oven-dry tomatoes, a jar of good quality sun-dried tomatoes is a fine alternative. Chop them up prettyContinue reading “Cannellini Crostini”

Melon and Prosciutto

The Italian classic. Feeds 4 – 6 Ingredients 1 small ripe cantaloupe 8 slices prosciutto A few small basil leaves Good quality extra virgin olive oil Salt and pepper Method: Halve the cantaloupe and use a spoon to scoop out the seeds. Slice into moons and carefully remove the rind. Arrange the slices casually –Continue reading “Melon and Prosciutto”