Bruschetta with Three Toppings
Source of Recipe
ninemsn
List of Ingredients
30cm french bread stick
2 cloves garlic, peeled, halved
2 tablespoons olive oil
Zucchini and Pine Nut
2 tablespoons olive oil
1 tablespoon pine nuts
1 clove garlic, crushed
1 baby eggplant (60g), chopped finely
1 small tomato (130g), chopped finely
2 small zucchini (180g), chopped finely
6 seeded black olives, chopped finely
2 tablespoons sultanas
2 teaspoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
Roasted Red Capsicum and Olive
2 large red capsicums (700g)
1 tablespoon lemon juice
2 teaspoons drained capers
1 clove garlic, crushed
¼ cup finely chopped fresh flat-leaf parsley
1 teaspoon ground cumin
2 teaspoons sugar
1/3 cup (40g) seeded black olives, sliced finely
Tomato and Basil
3 small tomatoes (390g), seeded, chopped finely
1 small red onion (100g), chopped finely
¼ cup finely shredded fresh basil
1 tablespoon olive oil
Recipe
Trim ends from bread stick, cut bread into 1cm slices. Grill or toast bread both sides until browned lightly. Rub garlic over one side of each piece of toast; brush lightly with oil. Top with desired topping.
Zucchini and Pine Nut
Heat oil in medium frying pan; cook nuts, garlic and eggplant, stirring, 5 minutes. Add tomato, zucchini, olives, sultanas and vinegar; cook, stirring, until zucchini is soft, cool. Stir through basil and parsley. Spoon vegetable mixture onto toasts.
Roasted Red Capsicum and Olive (Pictured)
Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin. Blend or process capsicum with juice, capers, garlic, parsley, cumin and sugar until smooth. Stir in olives. Spoon capsicum mixture onto toasts.
Tomato and Basil
Combine ingredients in small bowl; spoon tomato mixture onto toasts. Top with small fresh basil leaves, if desired.
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