Jones (my housemate) and I have had a tough week and were feeling somewhat jaded this morning. There was only one way to make us feel better –food. Unfortunately for us that meant a joyous trip to the supermarket on a Saturday morning before we could tuck in.
Fancying something a little bit healthy, we settled on the idea of bruschetta, mostly because it can be put together in a matter of minutes and it looks and tastes good! In the end we made four different types: a classic tomato, a pea and broad bean, goat’s cheese and beetroot and avocado, red pepper and mozzarella.
These bruschetta are perfect for a light lunch, starter or even a canapé. Don’t be afraid to change the ingredients depending on what you have available and what is in season. The only thing I would strongly advise is make sure that you season the toppings well and make sure you always taste as you go along.
Avocado, Red Pepper and Mozzarella Bruschetta
Ingredients:
- 4 slices of sourdough bread
- ½ an avocado
- 1/3 of a red pepper
- ½ a mozzarella ball
- 4-5 green olives
- 1 tbsp of fresh chopped chives
- Seasoning
- 1-2 tbsp olive oil
- 1-2 tbsp balsamic glaze
Steps:
- Dice the avocado, red pepper, mozzarella and olives.
- Place in a bowl with the chives and stir.
- Season well, add balsamic glaze and olive oil (make sure you taste at this point adding more of the balsamic glaze and olive oil as needed).
- Toast the sourdough lightly.
- Place your mixture on top of the bruschetta. Drizzle over a little olive oil before serving.
Classic Tomato Bruschetta
Ingredients:
- 4 slices of sourdough bread
- Handful of mixed cherry tomatoes
- 4 black olives
- 1tbsp of finely diced chopped red onion
- 5/6 basil leaves (chopped finely)
- Seasoning
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice
Steps:
- Finely chop the cherry tomatoes, olives. (If the tomatoes give off a lot of juice then pour away some of the excess)
- Place in a bowl along with the red, basil.
- Season well , add the lemon juice and olive oil (make sure you taste at this point adding more of the lemon juice and olive oil as needed).
- Toast the sourdough lightly.
- Place your tomato mixture on top of the bruschetta. Drizzle over a little olive oil before serving.
Pea and Broad Bean Bruschetta
Ingredients:
- 4 slices of sourdough bread
- 1 handful of broad beans (frozen are fine)
- 1 handful of peas (frozen are fine)
- 5/6 mint leaves
- Seasoning
- 1-2 tbsp olive oil
- 1-2 tbsp lemon juice
Steps:
- Place your broad beans in a pan and cook according to the instructions. Once they are cooked peel the broad beans (it is worth the effort.)
- In a separate pan cook your peas, once cooked place in a bowl together with the broad beans and mash using the back of a fork.
- Season well, add the mint, lemon juice and olive oil (make sure you taste at this point adding more of the lemon juice and olive oil as needed).
- Toast the sourdough lightly.
- Place your mixture on top of the bruschetta. Drizzle over a little olive oil before serving.
Beetroot and Goat’s Cheese Bruschetta
Ingredients:
- 2-3 cooked and peeled beetroot
- 2” goat’s cheese log
- Seasoning
- 1-2 tbsp olive oil
- 1-2 tbsp balsamic glaze
Steps:
- Dice the beetroot and goat’s cheese.
- Place in a bowl and mix together.
- Season well, add balsamic glaze and olive oil (make sure you taste at this point adding more of the balsamic glaze and olive oil as needed).
- Toast the sourdough lightly.
- Place your mixture on top of the bruschetta. Drizzle over a little olive oil before serving.
Ooh that pea and broad bean brushetta sounds so interesting!
A bruschetta always comes to the rescue … well done!
Looks great! Are you going to do any recipes for on board boats? That would be really cool!