A TRIO OF BRUSCHETTA
Arrange the components for each bruschetta topping on a separate platter or board. Bring to the table with the toasted ciabatta slices and let everyone help themselves.
Preparation 30 minutes Cooking 40 minutes Serves 6
1 LARGE CIABATTA LOAF
OLIVE OIL, FOR BRUSHING
FOR THE GOATS’ CHEESE BRUSCHETTA
6 PARMA HAM SLICES
A LARGE HANDFUL OF BASIL LEAVES
4 TBSP OLIVE OIL
A SQUEEZE OF LEMON JUICE
75G SOFT GOATS’ CHEESE
FOR THE CRAB BRUSCHETTA
200G WHITE CRABMEAT
FINELY GRATED ZEST OF 1 LEMON
1 TBSP OLIVE OIL
1 SMALL FENNEL BULB, FINELY DICED (KEEP ANY FENNEL FRONDS FOR GARNISH)
½-1 RED CHILLI, DESEEDED AND FINELY CHOPPED
FOR THE ROASTED CARROT HUMMUS BRUSCHETTA
300G CARROTS
4 TBSP OLIVE OIL
400G TIN CHICKPEAS, DRAINED AND RINSED
3 TBSP TAHINI
3 TBSP LEMON JUICE
2 GARLIC CLOVES, CRUSHED
1½ TSP GROUND CUMIN
EXTRA-VIRGIN OLIVE OIL, FOR DRIZZLING TOASTED PUMPKIN SEEDS, TO GARNISH
1 First make the toasts: cut the ciabatta into 18 x 2.5cm slices. Brush both sides of each slice with olive oil and toast on a hot griddle pan for 2 minutes per side, until charred and crisp. Set aside.
2 For the goats’ cheese bruschetta, fry the Parma ham slices in a hot frying pan for 1-2 minutes per side until crispy and golden. Set aside on kitchen paper. Blitz the basil in a food processor with the olive oil and a squeeze of lemon juice until it’s very smooth. Arrange the goats’ cheese, Parma ham and basil oil in separate bowls.
3 For the crab bruschetta, mix together the crabmeat, lemon zest, olive oil, fennel and chilli. Season to taste. Transfer to a serving bowl and garnish with chopped fennel fronds.
4 For the roasted carrot hummus bruschetta, preheat the oven to 200°C (180°C fan oven) gas mark 6. Thinly slice the carrots and toss on a baking tray with 1 tbsp olive oil and seasoning. Roast for 35-40 minutes, turning halfway through, until golden. Transfer to a food processor, and add the chickpeas, tahini, lemon juice, remaining olive oil, garlic cloves, cumin and a splash of water. Blitz until smooth. Check the seasoning, adding water to thin or lemon juice to sharpen. Transfer to a bowl, drizzle with extra-virgin olive oil and sprinkle with pumpkin seeds.