Starters & Light meals Archives

Brunch recipes

Butternut, pumpkin seed and cream cheese omelette

10 minutes

Aliums

Rye slices topped with pickled red onions and hummus

20 minutes

Sweet pea, fresh plum and feta salad with organic avocado oil

Sandwich recipes

Bacon and guacamole open sandwich

15 minutes

Grilled asparagus with goat’s cheese

10 minutes

Sandwich recipes

BLT sandwich

10 minutes

Mozzarella and anchovy toasties with black olives

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

4 slices white bread
1 x 250 g mozzarella, sliced or mozzarella ball, sliced
4 - 6 anchovy fillets
Black pepper
Butter, for spreading

Method

Preheat the oven to 180°C.

Place a pan over a medium to high heat. Spread 4 slices white bread with butter.

Cut the mozzarella ball into slices and arrange on the unbuttered sides of 2 of the slices.

Top both slices with 2 to 4 anchovy fillets, black pepper and finish with the other slice of bread, butter side up. Toast each sandwich in the pan until golden.

Finish off in the oven until the cheese has melted.

Serve hot with black olives.

Cook's note: these toasties are equally delicious done over the coals. Add halved baby rosa tomatoes and replace the anchovies with chopped caperberries for a vegetarian option. You can also replace the anchovies with shredded or powdered biltong.

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Butternut, pumpkin seed and cream cheese omelette

Rye slices topped with pickled red onions and hummus

Sweet pea, fresh plum and feta salad with organic avocado oil

Bacon and guacamole open sandwich

Grilled asparagus with goat’s cheese

BLT sandwich

Mozzarella and anchovy toasties with black olives

Mozzarella and anchovy toasties with black olives

Ingredients

Method