Bruschetta Trio

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Bruschetta Trio

I served this delectable trio of simple Bruschetta’s as an entree but it would also make a sensational lunch dish.  Perfect for vegetarians, it was refreshing, light and delish!  The beauty of this is that you can do one or all of these flavour combinations for a simple yet show stopping starter.

 

Prep time:  30 Minutes            Cooking time:  20  Minutes            $$ Medium Budget

 

Serves 6

 

1-2 ciabatta loaves, sliced 1cm apart and chargrilled on both sides (you want 18 slices if you are doing the trio for 6)

 

For the Tomato Bruschetta:

 

1 punnet each of yellow & red grape or cherry tomatoes (any colourful, tasty variety would do)

1 cup of basil leaves

1 clove of garlic, finely crushed

Sea salt and pepper

Extra virgin olive oil

 

Place the tomatoes, garlic, a good lug of olive oil and a good sprinkle of sea salt and pepper in a bowl and stir to combine.  Cover and set aside until needed, no need to refrigerate as tomatoes are always better at room temperature.  if you do want to pop them in the fridge take them out a half hour before serving.  Just before serving, finely slice the basil leaves and add them to the mixture.  Pile the tomatoes on the toasts and drizzle with extra virgin olive oil.

 

For the Artichoke Bruschetta:

 

1 x 400gm tin of Artichoke hearts in brine, halved and sliced thinly

1/2 small red onion, finely sliced top to bottom

1 tbs of finely chopped fresh dill

1 tbs of finely chopped fresh Italian parsley

Juice of 1/2 a lemon

Sea salt and pepper

Extra virgin olive oil

 

Combine all of the ingredients in a bowl and stir gently to prevent the artichokes breaking up too much.  Pile a generous mound on the ciabatta toasts and drizzle with extra virgin.

 

For the Mushroom & Kale Bruschetta:

 

1 punnet of Swiss brown mushrooms, finely sliced

2 cups of baby kale, roughly chopped

Grated rind of 1 lemon

1/2 tsp of chilli flakes

Juice of 1/2 a lemon

Sea salt and pepper

Extra virgin olive oil

 

Heat a frypan to nice an hot and add a little oil.  Fry the mushrooms until nice and golden and then add the lemon rind and chilli flakes.  Stir and then pop in the kale, frying until just wilted before squeezing over the lemon juice and seasoning well with salt and pepper.  Allow the mixture to come to room temperature and then drizzle over a little more extra virgin.  To serve place a nice, generous tablespoon on the remaining toasts.

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