Wednesday, August 09, 2006

barcelona diary: rocket salad on brie toast

i have stolen a recipe idea from moo vida restaurant at the muy chic hotel omm in barcelona.

load up on several thin slices of brie on flat bread - use white or wheat bread, whatever your prefer. you can even stick in the toaster oven for about five minutes at around 300 degrees F till the cheese starts to get gooey.

meanwhile, toss together rocket (arugula) with a dressing of champagne vinegar, extra virgin olive oil, sea salt and pepper.

once the toast is out of the toaster oven, let cool for a few minutes. add a handful of rocket salad. top with slivered apples, bits of walnuts and halves of green grapes. ready to be gobbled along with a glass of chilled cava.


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