Slices of bread brushed with olive oil and herbs, then grilled. What could be easier? But if you do want to get really complicated, rub the bread with some garlic as well!
Using the most interesting bread you can find (the organic shop's seedy rolls are good for this, pictured above), this produces a crisp, delicious accompaniment to stews (traditional, for instance, with Coq Au Vin), a perfect side to a soup or an ideal base for a fast bruschetta - just chop some plum tomatoes, add a splash of good olive oil and a sprinkle of sea salt and Robert's yer father's brother.
- 4 thin slices of bread
- 2 tbsp olive oil
- 1/2 tsp dried herbs
Mix the herbs, salt and pepper into the oil, brush one side of the bread and then grill under a hot grill but with as much space from the grill as you can get. When the bread's browning and crisp around the edges, remove it from the heat, turn and brush and grill to finish.