Bruschetta with a Twist

A wee twist on classic bruschetta with fresh and vibrant toppings from our friend Christina Leon.

Bruschetta 1: Pea Mint Smash with Organic Sheep Feta

INGREDIENTS:

• 1 cup organic frozen peas
• 1/3 cup fresh mint leaves
• Juice of 1/2 lemon
• 1 Tbsp extra virgin olive oil
• Pinch of sea salt & cracked pepper 
• 2 Tbsp organic sheep feta
• Handful of rocket leaves
• 1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough 

METHOD:

Cook peas until tender and place into a food processor.

Add all remaining ingredients expert organic sheep feta and rocket into the food processor and processor for about 1 minutes.

Toast sliced sourdough and brush with a little olive oil.

Top firstly with rocket leaves and place on the pea mint smash.

Crumble the organic sheep feta on top and add some cracked pepper.

Bruschetta 2: Classic Tomato Basil

INGREDIENTS

• 6-8 cherry tomatoes sliced into quarters
• 6-8 fresh basil leaves roughly chopped 
• 1 garlic finely chopped
• 1 Tbsp extra virgin olive oil
• 1/2 tsp balsamic vinegar 
• Pinch of sea salt and cracked pepper 
• 1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough 

METHOD

In a small bowl add all the ingredients and mix together.

Toast sliced sourdough and brush with a little olive oil.

Add tomato basil mixture and top with some fresh basil leaves.

Bruschetta 3: Avocado and Grilled Peaches

INGREDIENTS:

• 1/2 avocado sliced
• Handful of micro herbs
• 1/2 peached sliced 
• 1 Tbsp extra virgin olive oil
• Pinch of lemon infused sea salt and a squeeze of lemon
• 1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough 
• 1 Tbsp sliced almonds

METHOD

Toast sliced sourdough and brush with a little olive oil.

Placed slice avocado and micro herbs on top. Sprinkle with lemon infused sea salt and add a squeeze of lemon.

Slice peaches and grill on a hot pan for a couple of minutes.

Placed grilled peaches on top and drizzle with a little olive oil.

You can also sprinkle over 1 Tbsp shaved almonds.

Enjoy!