There is nothing better than biting into crisp bread packed with flavour, and no better way to do that than with delicious bruschetta! With the change of the seasons, we invite you to explore these tasty creations with our top top three toppings for Spring. And while you’re at it, have a look at our gorgeous new range of wooden serving boards that you can use to display them 🙂
Serves 4 – 6 people as canapĂ©s
You’ll need:
- 1 French-style baguette
- 45ml olive oil
- 1 clove garlic, cut in half
- salt and milled black pepper
Get Started:
- Preheat a griddle pan on the stove.
- Cut the bread, on the diagonal, into slices (about 1.5cm thick).
- Brush each slice of bread, on both sides, with a little olive oil and gently rub a little garlic onto each slice.
- Season well with salt and pepper.
- Griddle, the slices of bread for 2-3 minutes per side, or until toasted and lightly charred.
- Set aside. Once cool, top with any or all of the suggested toppings and serve on your Eetrite paddle board.
Suggested toppings:
Ricotta, Parma Ham & Fig
- 20g fig jam
- 125g ricotta cheese
- ½ lemon, finely grated zest & juice
- salt and milled black pepper
- 3 – 4 slices Parma Ham, halved
- 2 fresh figs, thinly sliced
- 1 radish, thinly sliced
- a few micro herbs
Spread the jam thinly onto the crostini’s. Mix the ricotta, lemon zest and juice together in a small bowl and spread over the jam. Season with salt and pepper. Top the crostini’s with some Parma Ham, figs, radish slices and a few micro herbs.
Marinated Peppers with Mozzarella
- 125g marinated roasted peppers, thinly sliced
- 15ml olive oil
- 1 clove garlic, crushed
- 15ml thyme and/or rosemary, chopped
- 1 ball Buffalo Mozzarella, torn
- salt and milled black pepper
To serve:
Place all of the ingredients into a mixing bowl and gently combine. Cover and keep in the refrigerator for at least 30 minutes to allow the flavours to infuse. Spoon the mixture onto the crostini’s and garnish with some extra thyme leaves.
Butternut, Feta & Sundried Tomato
- 100g smooth cream cheese
- 30ml fresh herbs, finely chopped
- 200g oven-roasted butternut, cubed
- 100g feta cheese, cubed
- 3 sundried tomatoes, finely chopped
- salt and milled black pepper
- a few micro herbs, to garnish
Mix the cream cheese and chopped herbs together and spread onto the crostini’s. Combine the butternut, feta and sundried tomatoes together and spoon onto the crostini’s. Garnish with a few micro herbs.
We’re not sure about you but our mouth is watering, excuse us while we pop out to the grocery store!
Enjoy!