Save to your scrapbook
Cherry Tomato Bruschetta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Mushroom and lemon bruschetta.
Prepare the ciabatta as in step 1. Then, gently fry 1 chopped clove garlic in 1 tbsp olive oil until softened. Mix with 150g sliced chestnut mushrooms and season. Spoon on top of the ciabatta and bake for 6-8 minutes until cooked. Serve garnished with 2 tbsp chopped parsley mixed with the finely grated zest of ½ lemon.
Dolcelatte and honey bruschetta.
Prepare the ciabatta as in step 1. Slice 200g Dolcelatte and arrange over the ciabatta. Drizzle with a little honey and place in the oven for 2-3 minutes until the cheese is warm. Serve immediately.
Typical values per serving:
6.9% fat per bruschetta
This recipe was first published in Sat Jun 01 01:00:00 BST 2002.