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.