Serves 4
Prep time 4 minutes
Cook time 17 minutes
- 12 large slices aubergine, cut 1cm thick
- 1 medium Red Tractor courgette, sliced thinly lengthways
- 8 Red Tractor asparagus spears, trimmed and halved
- 4 tbsp pesto
- 150g Country Life Vintage Cheddar, grated
- 2tbsp toasted white breadcrumbs
- 1 small bunch Red Tractor basil, plus extra for garnish
- 2 roasted Red Tractor red peppers, de-seeded and quartered
- 4 slices parma ham, halved
Pre-heat a griddle pan and cook the aubergine and courgette slices for 3-4 minutes each side. Remove from the pan and keep warm. Griddle the asparagus for 2-3 minutes each side, remove and keep warm
Brush the aubergine slices with the pesto. Mix the cheese, breadcrumbs and basil together. Place 4 aubergine slices on a baking tray and sprinkle half the cheese mixture over the slices. Place under a pre-heated grill until the cheese starts to melt. Remove from the grill.
Place 1/3 courgette strips and asparagus on the cheesy aubergine slices. Top with another aubergine slice and repeat with the courgette, asparagus, pepper and half the parma ham. Place the final aubergine slice on the stack. Add the remaining courgette, asparagus, pepper and parma ham. Sprinkle over the remaining cheese mix
Place under the grill and cook for 2-3 minutes or until the cheese has melted. Garnish with basil and serve with a leaf and tomato salad.
Country Life Vintage Cheddar
This award-winning Vintage Cheddar from Davidstow, with its moreish, full-bodied flavour and distinctive crunch texture is matured for over 20 months under the watchful eye of the Country Life master cheese graders. Ideal served as part of a cheeseboard or simply on its own.
This award-winning Vintage Cheddar from Davidstow, with its moreish, full-bodied flavour and distinctive crunch texture is matured for over 20 months under the watchful eye of the Country Life master cheese graders. Ideal served as part of a cheeseboard or simply on its own.
