Pesto, Goat’s, Cheese, Parma Ham Toast
Toast topped with anything is a winner in my book but this combination of pesto, soft goats cheese, confit garlic, Parma ham and a little rocket is SO good!
- Yield: Serves 1
1 slice of sourdough/ciabatta
2 slices of parma ham
2 tbsp fresh basil pesto
Goat’s cheese, as much as your heart desires
Rocket, to top
5 heads of garlic
3 cups olive oil
5 sprigs of thyme
2 sprigs of rosemary
Preheat the oven to 120c to make the garlic confit.
Peel the garlic and place the garlic cloves, thyme and rosemary into an ovenproof dish. Cover in olive oil. It’s important that you cover the garlic completely or it will burn. Bake for 2 hours.
Allow to cool. You can keep this in the fridge for 2-3 weeks if in a sealed airtight container.Spread the toast with pesto, top with goat’s cheese and press into the bread. Smash the garlic confit into the goat’s cheese, top with parma ham, rocket, sprinkle with salt and pepper and drizzle with good olive oil (or the olive oil from the confit!)