Salad with bacon, artichokes, goat's milk cheese and crostini

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Salad with bacon, artichokes, goat's milk cheese and crostini Foto’s: Micky Hoyle Galery

(6 to 8 portions)

  • 13 slices French bread
  • 200 g chevin goat's milk cheese
  • 13 fresh basil leaves
  • salt and freshly ground black pepper to taste
  • about 40 ml olive oil
  • 250 g streaky bacon
  • 3 heads baby gem lettuce
  • 1 jar (285 g) artichokes
  • olive oil for sprinkling

Heat grill in oven. Place bread on a baking tray and grill on both sides. Place a slice of cheese on each slice of bread and press a basil leaf on top. Season with salt and pepper and drizzle with olive oil. Place under the grill for another 2 minutes. Halve strips of bacon and place on a baking tray. Grill in oven until crisp. Arrange salad leaves on a large serving plate. Top with bacon, artichokes and crostini and sprinkle with a bit of olive oil.

  • Assistent Melissa Pecoraro

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