BRUSCHETTA WITH ASSORTED TOPPINGS
SERVES: Each topping is enough for 10 slices of bruschetta EASY TIMES VARY
Quick bruschetta:
Slice a baguette or loaf of sourdough bread and toast until lightly browned. Rub each slice with a cut clove of garlic and brush with olive oil while still hot.
TOPPINGS:
Roast beetroot and goat’s milk cheese:
7 baby beetroot, washed, skin on 5 sprigs fresh thyme Olive oil 50ml balsamic vinegar 100g goat’s milk cheese (chevin or chevroc) Microherbs, to serve Preheat the oven to 200°C. Place beetroot and thyme in a roasting tray and drizzle liberally with olive oil. Pour over the balsamic vinegar, toss to coat and roast uncovered until the beetroot is cooked, about 1 hour. Remove from the oven and discard the thyme sprigs. Once the beetroot has cooled enough to handle, peel off the skins and slice. Mash or slice the goat’s milk cheese and spread on slices of bruschetta. Top with beetroot slices and microherbs. Pea hummus: 1 cup fresh or frozen peas, plus extra to serve 30ml (2 tbsp) tahini 1 garlic clove, chopped 6 fresh mint leaves, plus extra to serve Juice of 1/2 a lemon 30ml (2 tbsp) olive oil, plus extra to serve Salt and black pepper Zest of 1 lemon If you are using frozen peas, place in boiling water for a few minutes, drain and refresh under cold water. Place peas, tahini, garlic, mint, lemon juice and olive oil in a food processor and pulse until smooth, adding more oil and lemon juice if needed. Season to taste. Top each slice of bruschetta with pea hummus. Sprinkle with black pepper and lemon zest. Drizzle extra olive oil over each slice and top with extra mint leaves and peas. Marinated white beans and cucumber: 1 small red onion, thinly sliced 15ml (1 tbsp) lemon juice 45ml (3 tbsp) olive oil 1 garlic clove, mashed 1 x 410g can cannellini beans, drained and rinsed 30ml (2 tbsp) chopped flat-leaf parsley 15ml (1 tbsp) red wine vinegar Salt and pepper, to taste 1 small cucumber, shaved into ribbons Mix the onion and lemon juice and set aside. Heat the oil in a pan and fry the garlic for a few seconds. Add the beans and cook until warmed through. Mix in the parsley and vinegar and season to taste. Remove from the heat and set aside to infuse for a few minutes. Top each slice of bruschetta with cucumber ribbons, beans and onions.