Best brunches

Open Artichoke & Radish French Rolls

Recipe / Raquel Neofit

I don’t know what it is about combining fresh and marinated artichokes, but I just love the contrast.

Serves: 2

2 small French baguettes, sliced through the middle
Olive oil, to brush bread
2 radishes, thinly sliced
2 spring onions, sliced
1 small jar artichoke hearts ¼ fresh artichoke, thinly sliced
Fennel fronds
Pea shoots
Salt & pepper

Heat a grill pan over medium heat, brush the bread with olive oil and grill cut side down until char marks appear.

Layer with radish, spring onion, artichoke hearts, artichoke, fennel fronds and pea shoots, season with salt and pepper.

Tip: These little boats are great with a dill-based mayo too.

Roasted Tomato & Asparagus Open Toasties

Recipe / Raquel Neofit

These roasted tomato and asparagus open toasties are full of flavour and different textures.

Serves: 2

1 clove garlic, peeled & sliced
4 springs rosemary
1 truss cherry tomatoes
1 bunch baby asparagus, ends removed
Olive oil Salt & pepper, to taste
1 mozzarella ball, shredded
4 slices rye bread, toasted
1 small red onion, peeled & thinly sliced
Small handful micro herbs

Preheat oven to 190°C.

Place garlic, rosemary, tomatoes and asparagus on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 15–20 mins.

Divide mozzarella, tomatoes and asparagus between toast slices, add