Roquefort, rocket, honey and pine nut bruschetta
This takes 2 minutes – just slice the ciabatta into thin slices, spread the roquefort on top then put it under the grill for 10 minutes until the cheese has melted and the bread is hard. Take the bruschetta out, add some rocket and pine nuts on top then serve them on a plate and drizzle honey across the plate.
Blue cheese has a very intense flavour and I can usually only handle small amounts at a time, however the honey does a wonderful job in tempering that taste. They go very well together!
1 small pot of white crab meat
5-10 king prawns
1 punnet cherry tomatoes
3 cloves garlic
It just so happens that we had eaten some prawns the evening before and, instead of throwing out the heads and empty shells, my genius other half boiled them with water, salt and tomato passata to make a deliciously seafoody stock!
I sliced the garlic and chilies into thin slices and fried in the pan with oil, quartered the cherry tomatoes then added them to the pan as well. I then added the stock and let it simmer and bubble for a while (10 minutes) to reduce the liquid content. Finally I added the crab meat and the prawns and let simmer again for another 5 minutes.
In the meantime I boiled the water for the pasta. Since I was home alone (no pasta chef) I used dried wholewheat (kamut) pasta instead of making it, but kamut pasta gives any meal a deliciously nutty texture and flavour.
When the pasta was ready I tossed it with the sauce and added half a pack of rocket leaves to give it an added crunchy streak of green goodness.
A lot of people would say that cheese and seafood don’t go together, but what a delicious meal!