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Thursday, June 2, 2016


How to Make Bruschetta Recipe - preparation 25 minutes

Makes 24

1 long thin baguette
2 garlic cloves, halved
1 x 400g/14oz can cannellini beans, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley
zest and juice of ½ lemon
2 tbsp olive oil
2 tbsp pomegranate seeds
2 courgettes (zucchini)
8 small mozzarella balls
2 tbsp fresh green pesto
3 marinated or grilled (broiled) red (bell) peppers, chopped
4 tbsp black olive tapenade
salt and ground black pepper
basil leaves to garnish

1 Cut the baguette into 24 thin slices and toast them lightly. Rub one side of each toasted slice with a cut clove of garlic. Discard the garlic.

2 In a bowl, mash together the beans, parsley, lemon zest and juice and oil. Season to taste with salt and pepper. Spoon on to eight toasts and top with pomegranate seeds.

3 Peel the courgettes into long ribbons and wind each one around a mozzarella ball. Place on eight toasts and drizzle with the pesto.

4 Top the remaining eight toasts with the red peppers and tapenade.

5 Arrange the bruschetta on a platter. Season lightly with salt and pepper and sprinkle with basil leaves.
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