Mon, 4 June 2018
For the Guacamole Brushetta:
Ingredients:
1 Avocado (stone removed and flesh scooped out and roughly chopped)
1/2 lime juice
Small handful of semi dried tomatoes, chopped
1/2 clove of garlic, grated
2 Scallions, chopped
10g Parmesan cheese, grated
1 French stick, cut into slices around 1 inch thick
Rapeseed oil
Method:
1. Mix all ingredients, except grated Parmesan, in a bowl until combined
2. Next, cut bread to thickness required and drizzle rapeseed oil on top.
3. Bake in oven for 15 mins till dried out and golden in colour.
4. Take out of oven and leave to cool . (You can also toast sliced bread on a chargrilled pan or BBQ)
5. Arrange guacamole on bruschetta and sprinkle parmesan cheese on top just before serving.
For Italian Butter Bean Bruschetta:
Ingredients:
I tin of butter beans (450g)
1 crushed garlic clove
Olive oil
Squeeze of lemon juice
2 chopped roasted red peppers
Good handful of black olives
20g chopped parsley leaves
Salt and pepper to taste
Method:
1. Mash butter beans in a bowl with crushed garlic and enough olive oil to make a paste
2. Roast the red peppers. Add them AND a squeeze of lemon juice to the paste and combine
3. Add the olives, small handful of chopped parsley and season to taste
4. Spoon on top of Bruschetta and serve
For the Beef Carpaccio, red onion and Dijon Bruschetta:
Ingredients:
1 x 4 oz sirloin steak
1 jar Red onion jam (shop bought )
1 x Tablespoon of Dijon mayonnaise
2 tsp Mayonnaise
Goats cheese crumbled is optional
Method:
1. Cook steak to medium rare and leave to rest , can be done in advance and served cold
2. Mix mayonnaise with Dijon mustard and spread on top of Brushetta
3. Slice steak into thin slices and spread some of the slices on top of the Dijon mayo
4. Spoon on some red onion jam and top with crumbled goats cheese and serve
