Pa­prika’s a bit of a non-event spice for me, but add a bit of smoke to it and – whoa! – it starts whis­per­ing sweet noth­ings. Smoked pa­prika’s been around awhile – you can find it at most ma­jor re­tail­ers, and you might have dis­cov­ered its dis­tinc­tive taste

Fairlady - - SOUND BITES -

Brush 4-6 slices of cia­batta or any other crusty ar­ti­sanal bread with some ghee, melted but­ter or olive oil and toast in a 180ºC oven for 10 min­utes. Mean­while, mix to­gether 2 tbsp tomato sauce (we used All Gold) and 1 tsp store­bought mayo (I use Crosse & Black­well’s; I love the tangi­ness). Sea­son with only a touch of salt and two grind­ings of black pep­per, then spread onto the toasted cia­batta. Top each slice with some sliced spring onion, chopped green chilli and a gen­er­ous grat­ing of moz­zarella. Dust with a shake of smoked pa­prika, then driz­zle with some ex­tra vir­gin olive oil and pop un­der the grill (on an oven tray – need we say) for about 3 min­utes un­til golden and ooz­ing. Give it an­other shake of the smoked pa­prika as it comes out of the oven, if you like. Serve on a leafy green salad and it’ll taste like a gourmet din­ner!

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