serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
I Grew Up with This
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Watch the full episode here
G
Ingredients
- 4 very thick slices of white bread
- 2 tbsp butter, very soft
- 1 cup grated parmesan
- 2 tbsp olive oil
- ¼ cup nduja
- ½ tsp honey
- 2 cups mixed cherry tomatoes, halved
- ½ red onion, finely sliced
- 1 cup loosely packed parsley leaves, roughly chopped
- 1-2 tbsp red wine vinegar
Instructions
- Heat a large frying pan over high heat.
- Spread the butter all the way to the edge of the bread and cover with a thick layer the grated parmesan, pressing the cheese onto the bread. Cook cheese-down in the non-oiled frying pan until the cheese is browned and crisp.
- Heat a small saucepan over medium heat and add the oil and nduja. Stir to dissolve the nduja. Combine the honey, tomatoes and onion in a medium bowl and toss to combine. Once cooked, pour the nduja and oil from the saucepan into the tomato salad and toss well to combine.
- Just before serving, add roughly chopped parsley, vinegar to the tomato salad.
- Serve the parmesan bread with the nduja and tomato salad.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
I Grew Up with This
