This recipe contains 3 of my favourite bruschettas. All 3 are incredibly easy to make and all taste amazing. Whether you're making this for a gathering, a table filler, side dish or for a snack, you wont be disappointed.
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➖ Recipe ➖
Traditional
2-4 - Slices of Bread of Choice
Extra Virgin Olive Oil
2 - Garlic Cloves, 1 Grated
3-4 - Large Tomatoes, Finely Diced (Pulp Removed Optional)
15g (0.5oz) - Basil Leaves, Chiffonade
Seasoning To Taste
Method -
Place a grill pan over high heat. Drizzle the sliced bread with EVOO and toast on the griddle pan until golden and crusty. Remove and rub half a clove of garlic over the toast. Place on a serving plate.
Add the diced tomato and basil to a bowl. Add the EVOO, salt, and pepper. Mix well to combine. Let marinade for 10-30 minutes.
Drizzle extra virgin olive oil over your bread and season with salt. Toast to your liking on a griddle pan. If placing in the toaster, don’t add oil or salt until after. Once toasted, rub the bread with a halved garlic clove. Add the tomato mix to the toast and garnish with extra basil. Dig in.
Mushroom Bruschetta
2-4 - Slices of Bread of Choice
1 1/2 Tbsp (21g) - Unsalted Butter
1 Tbsp (20ml) - Olive Oil
250g (8.8oz) - Mushrooms of Choice
4 - Garlic Cloves, Grated (1 Sliced in Half)
8 - Sprigs Fresh Thyme (Sub for 1 tsp dried)
1 tsp (5ml) - Lemon Juice
Seasoning To Taste
Method -
Place a large pan over medium-high heat. Add the olive oil and butter and allow them to melt. Add the mushrooms and season to taste. Cook for 4-5 minutes or until golden.
Add the garlic and thyme and cook for 1 minute, mixing well. Remove from the stovetop. Squeeze in the lemon juice and mix well. Set aside until ready to serve.
Drizzle extra virgin olive oil over your bread and season with salt. Toast to your liking on a griddle pan. If placing in the toaster, don’t add oil or salt until after. Once toasted, rub the bread with a halved garlic clove.
Place the mushrooms on the toast and top with thyme leaves. Dig in.
Fancy
2-4 Slices of Bread of Choice
30g (1.06oz) - Peas, Blanched
80g (2.8oz) - Edamame Beans, Blanched
1-2 - Radishes, Thinly Sliced
1 - Long Red Chilli, Thinly Sliced
5g (0.2oz) - Mint
5g (0.2oz) - Flat Leaf Parsley
3 tsp (15ml) - Red Wine Vinegar
2 Tbsp (40ml) - Extra Virgin Olive Oil
1 - Burrata
1 - Garlic Clove
Seasoning to Taste
Method -
Bring a saucepan of lightly salted water to a boil. Add the peas and edamame beans, and blanch for 40 seconds to 1 minute. Remove and place in ice-cold water to shock them. Drain and place in a bowl.
Add the chilli, radish, flat-leaf parsley, mint, red wine vinegar, extra virgin olive oil, salt, and pepper. Mix well.
Drizzle extra virgin olive oil over your bread and season with salt. Toast to your liking on a griddle pan. If placing in the toaster, don’t add oil or salt until after. Once toasted, rub the bread with a halved garlic clove.
Spread the burrata over toast and top with the bean mix. Garnish with chilli. Dig in.
Video, Hosted, Directed and Edited By Jack Ovens
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