Ingredients
For the salad
1 tbsp olive oil
1 tbsp balsamic vinegar
50g/1¾oz fresh green beans, blanched and chopped
50g/1¾oz each fresh parsley, coriander, chives
salt and freshly ground black pepper
For the bruschetta
3 slices toasted ciabatta bread
1 tbsp olive oil
1 garlic clove
75g/2½oz Brie
salt and freshly ground black pepper
Method
1. For the salad, mix all the salad ingredients together in a mixing bowl and season with salt and freshly ground black pepper.
2. For the bruschetta, drizzle olive oil over the toasted ciabatta slices and then rub with the garlic.
3. Divide the Brie into three and crumble over the toast.
4. Use a mini blow torch to melt the Brie and then season with salt and freshly ground black pepper. (Alternavely grill under a medium-hot grill until browned.)
5. Serve the salad on a serving plate with the grilled Brie bruschetta on the side.
