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Cherry Tomato Bruschetta
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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 June 2002.