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.
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
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
6 Fresh Figs Cut into 1/4s
2 Packets Parma Ham
Large piece Dolcilette
Freshly Squeezed Lemon juice
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.