Serves 1 (or as many as you like, providing you change the quantities):
2 crostini, spread with garlic and parsley sauce (see previous post: Coquilles Saint Jacques )
A few lettuce leaves, rinsed
1 large Portobello mushroom, peeled and sliced
2 cherry tomatoes, rinsed
1/2 red pepper, rinsed, de-seeded and cut into cubes
A few cooked green beans
vinaigrette (see previous post : Salade Niçoise)
- Toss the mushroom slices in a non-stick frying pan with a little garlic and parsley sauce for 5 minutes.
2. Place on each crostini.
3. Put lettuce leaves, pepper, beans and tomatoes on a plate, drizzle with vinaigrette and add the crostini on top.
Crostini are slightly bigger croûtons, made by slicing a baguette and placing it in a very hot oven until golden.
Tip: Tinned mushrooms and green beans are perfectly suitable if you haven’t got some fresh ones available.