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Bruschetta with a Twist

    Home Recipes Dinner Bruschetta with a Twist
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    Bruschetta with a Twist

    By Christina Leon | Dinner, Lunch, Lunch / Dinner, Recipes, Snacks | 0 comment | 26 February, 2019 | 0

    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! 

    No tags.

    Christina Leon

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