Bruschetta

Bruschetta is a classic Italian antipasto. Whether as an aperitivo, canapé, or simply a light meal on a warm summer night, bruschetta is always a great idea. Who doesn’t love toasted bread drizzled with olive oil and garlic? Can you smell it, yet? The traditional version is topped with fresh tomatoes and basil. This summer I tweaked the classic a little bit and added more colour and diversity to my antipasti platter.

Salmon Ceviche Bruschetta

Use 1/2 baguette for 12 slices

Ingredient

• 1/2 baguette

• 2 ripe avocados

• 200g fresh salmon (from the fish monger or market. Don’t use supermarket salmon)

• 1 lemon

• 1 tbsp honey

• 1 tbsp soy sauce

• 2 tsp ground ginger

• 1 pinch of salt

Method

1. Make sure your salmon is fresh. Tell your fish monger that you are planning to make a Cevice to make sure the salmon is good to be eaten raw. Cut salmon into small chunks.

2. Mix 1 tbsp of lemon juice, honey, soy sauce and ground ginger in a bowl.

3. Add salmon to the bowl and coat with the lemon-soy sauce. Cover and refrigerate for at least 30 minutes.

4. Meanwhile preheat oven to 200 degrees, slice the baguette thinly.

5. Brush one side of each slice with olive oil. Rub the slices a few times with a cut garlic glove. Put in the oven for 5 min until lightly toasted.

6. In a bowl, mash the avocados, add 1 tbsp of lemon juice and salt.

7. Spread the avocado onto the bread and gently place the salmon ceviche on top.

Fig & Goat Cheese Bruschetta

Use 1/2 baguette bread for 12 slices

Ingredients

• 1/2 baguette

• 4 figs

• 2 tbsp fig jam

• 1 roll goat cheese

• 1 tbsp olive oil

• 1 garlic glove

• 1 tsp herbs de Provence

Method

1. Preheat oven to 200 degrees. Slice the baguette diagonally into thin slices.

2. Brush one side of each slice with olive oil. Rub the slices a few times with a cut garlic glove. Put it in the oven for 5 min until lightly toasted.

3. Cut the goat cheese and figs into slices.

4. Add goat cheese to the baguette slices and spread with fig jam. Add figs and garnish with herbs.

Olive-Feta Bruschetta

Use 1/2 baguette for 12 slices

Ingredients

• 1/2 baguette

• 2 handfuls of ripe cocktail tomatoes

• 1 handful of olives

• 1/2 feta cheese

• 2 garlic gloves

• a pinch of salt

• 2 tbsp olive oil

Method

1. Preheat oven to 200 degrees. Slice the baguette on the diagonal into thin slices.

2. Mince garlic and mix with olive oil in a bowl then brush onto baguette slices.

3. Put slices in the oven for 5 min until lightly toasted.

4. Finely cut tomatoes and olives, crumble feta and mix all with 1 tbsp of olive oil and a pinch of salt in a bowl.

5. With a spoon gently top the tomato, olive and feta mix on the slices..