We went for a bruschetta and sausage topping. The bruschetta was actually from a jar of Dolmio bolognese sauce, whilst the sausages were pork and herb cumberland's purchase from our work canteen, located in an old listed barn on site. Grace had her sausages sliced in long halves whilst I opted for smaller slices as I was trying to create a more pizza looking arrangement. I would suggest trying my method if you use sausages who's skin lies on the tough side, otherwise you may pull them off your toast if your bite isn't fully successful. We've all been there with a rump steak sandwich. No one looks good with meat hanging from their mouth and slapping against their chin.
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