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Adam Liaw's ploughman’s bruschetta

Adam Liaw
Adam Liaw

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Ploughman’s bruschetta.
Ploughman’s bruschetta.Benjamin Dearnley

A ploughman's lunch meets a good bruschetta via the Scandinavian open sandwich – and makes for a perfect light meal.

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Ingredients

  • 4 thick slices sourdough

  • ¼ cup olive oil

  • 400g good-quality leg ham

  • 200g good-quality cheddar

  • 1 pear, thinly sliced 

  • 4 tsp Branston Pickle or other preferred chutney 

  • 2 tbsp small pickled onions

  • 8 cornichons, halved lengthways

Egg and mustard salad

  • 6 eggs

  • ½ rib celery, finely chopped 

  • 1 tsp seeded mustard

  • 1 tbsp olive oil

  • 5 tbsp mayonnaise 

  • a squeeze of lemon juice

Method

  1. 1. For the egg and mustard salad, bring a pot of water to the boil and boil eggs for 8 minutes. Refresh in iced water, then roughly cut into large cubes. Combine with celery, mustard, olive oil, mayonnaise and lemon juice, and mix to combine to a chunky egg salad. Season with salt and black pepper.

    2. Drizzle sourdough liberally with olive oil and grill on a grill pan until browned and charred in places. Place the slices on a serving plate and, using an ice-cream scoop, top each one with a generous scoop of egg salad. Arrange the ham, cheese, a few pear slices, a dollop of Branston Pickle and a few pickled onions and cornichons on top of the bread. Drizzle with a bit more olive oil and grind over a bit more black pepper.

    Adam's tip Leftover or stale bread can be turned into all manner of things, from breadcrumbs to porridge to being frozen for future toast. I've even seen sourdough crusts fermented to miso. It seems as if everything is becoming disposable, but bread shouldn't be.

    Also try Adam Liaw's fried eggplant and feta fattoush

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/link/follow-20170101-h275of