Assorted Bruschettas.

Assorted Bruschettas.

I recently made bruchettas for a drinks party, and here are two or three of them.

To make the toasts.

Cut a ciabatta loaf into about 30 slices, drizzle with a little olive oil and grated sea salt and black pepper. Bake in a medium hot oven for about 15 mins until crisp.

Ingredients:

Roasted Red Pimento Peppers.

2 Pimento Pepper

1 Large Red Chili

1Large Clove of Garlic Chopped

Glug of Olive Oil

1 Tbsp Sweet Chili Sauce

Freshly Ground Black Pepper

Method:

Grill the peppers and chilli until black blisters appear on the skins. Put into a bowl and cover with cling film, allow to cool. (This helps to steam the skins off). Skin and chop into long thin slices, finely chop the chilli. Put into a bowl with the garlic olive oil chilli sauce and pepper. Mix well.

I used this on top of humous to create wonderful tasty bruchetta

You could also mix the peppers with crumbled feta cheese to make an alternative topping.

Vine Tomato & Mozzarella Bruchettas.

1 Bunch of Spring Onions Chopped                    

1 Large Clove of Garlic Chopped

2 Tbsp Olive oil

½ Tub of Sun Blushed Tomatoes Finley Chopped

1 Tbsp Honey

1 Box Baby Vine Tomatoes

Bunch of Fresh Basil Chopped

1 Buffalo Mozzarella Cubed Small

Freshly Ground Sea Salt & Black Pepper

Mix all the ingredients well together.

Place on top of a bruchetta toast and garnish with basil leaf.          

Docelette Fig & Parma Ham Bruchetta

Ingredients:

6 Fresh Figs Cut into 1/4s                              

2 Packets Parma Ham

Large piece Dolcilette

Freshly Squeezed Lemon juice

Method:

Spread the dolciletti on the baked bruchettas.

Take a slice of the parma ham and roll up and place

on one side of the bruchetta. Put a ¼ of the fig on the other half and drizzle with a little lemon juice. Serve.

Two of these toppings will be enough to top the 30 bruchettas you have made.

Bon Appétit. I Hope you and your friends will enjoy them. HILARY.

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