Читать книгу Home Chef - Neven Maguire - Страница 80

1 French stick, cut on the diagonal into 30 evenly sized slices (ends discarded)

4 tbsp olive oil

450g (1 lb) black pudding, cut on the diagonal into 30 evenly sized slices

100g (4oz) Red Onion Marmalade (see page 209)

flat-leaf parsley sprigs, to garnish

Preheat the oven to 200°C (400°F), gas mark 6. Arrange the French bread slices on large baking sheets in a single layer. Brush 2 tablespoons of the oil on the bread slices and bake for 6-8 minutes until the bread is pale golden and crisp. Allow to cool slightly.

Heat the remaining olive oil in a large frying pan and cook the black pudding slices over a medium heat for 1 minute on each side until cooked through. You may need to do this in batches. Drain on kitchen paper.

Place a piece of black pudding on each croûte and top with a small spoonful of Red Onion Marmalade. Arrange on a large platter, garnish each canapé with a little parsley and serve at once.