08 May 2010


This is a new favorite for a quick and very satisfying meal. I started with a french bâtard from the Hungry Ghost, drizzled it with olive oil and placed some Dodoni feta on top. This went under the broiler until the feta started to brown and I topped it with Alshark sardines "in spicy oil." I've done this closed in ciabbatine, with or without mustard, and it's always great. The asparagus were tossed in olive oil and salt and broiled until sizzling.

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