Bruschetta snacks

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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.

 

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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:

  1. Dice the avocado, red pepper, mozzarella and olives.
  2. Place in a bowl with the chives and stir.
  3. 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).
  4. Toast the sourdough lightly.
  5. Place your mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.

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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:

  1.  Finely chop the cherry tomatoes, olives. (If the tomatoes give off a lot of juice then pour away some of the excess)
  2. Place in a bowl along with the red, basil.
  3. 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).
  4. Toast the sourdough lightly.
  5. Place your tomato mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.

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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:

  1. 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.)
  2. 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.
  3. 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).
  4. Toast the sourdough lightly.
  5. Place your mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.

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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:

  1. Dice the beetroot and goat’s cheese.
  2. Place in a bowl and mix together.
  3. 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).
  4. Toast the sourdough lightly.
  5. Place your mixture on top of the bruschetta.  Drizzle over a little olive oil before serving.


 

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