Mixed bruschetta

Mixed bruschetta

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Celebrate the season with luxurious lunch ideas the whole family will enjoy.

The ingredient of Mixed bruschetta

  1. 2 sourdough baguettes, diagonally cut into 1cm-thick slices
  2. 2 tablespoons extra virgin olive oil
  3. 2 red capsicums, halved, seeded
  4. 2 yellow capsicums, halved, seeded
  5. 2 tablespoons extra virgin olive oil
  6. 1 brown onion, thinly sliced
  7. 1 garlic clove, thinly sliced
  8. 1 tablespoon salted baby capers, rinsed, drained
  9. 1 tablespoon small oregano leaves
  10. 4 ripe egg tomatoes, seeded, chopped
  11. 1 garlic clove, fi nely chopped
  12. 1 ball fresh mozzarella, coarsely torn
  13. 2 tablespoons extra virgin olive oil
  14. 2 teaspoons balsamic vinegar
  15. 1/4 cup basil leaves, coarsely torn
  16. 100g smooth goatu2019s curd
  17. 4 slices prosciutto, coarsely torn
  18. 2 small pears, cored, thinly sliced
  19. 1/4 cup (45g) roasted hazelnuts, chopped
  20. Hazelnut oil, to drizzle

The instruction how to make Mixed bruschetta

  1. To make roasted capsicum and caper topping, preheat a grill on high. Cook capsicums, skin-side up, for 5-7 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil; set aside for 5 minutes. Peel and cut into thin slices. Heat oil in a frying pan over medium heat. Add onion and garlic; cook, stirring occasionally, for 5 minutes or until onion softens. Add capsicum and capers and stir to combine. Remove from heat; set aside to cool slightly. Taste and season.
  2. To make tomato and mozzarella topping, combine tomato, garlic, mozzarella, oil and vinegar in a bowl. Taste and season.
  3. Preheat a char-grill pan on high. Brush bread slices lightly with olive oil. Cook on preheated grill for 1-2 minutes each side or until lightly charred. Transfer to a plate.
  4. Top one third of bread slices with capsicum mixture and sprinkle with oregano leaves. Top half the remaining bread with tomato mixture and sprinkle with basil.
  5. Spread goatu2019s curd over the remaining bread slices. Top with prosciutto and pear and sprinkle with hazelnuts. Drizzle with a little hazelnut oil. Arrange bruschetta on a serving platter and serve immediately.

Nutritions of Mixed bruschetta

fatContent: 181.64 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 6 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent:
cholesterolContent: 6 grams protein
sodiumContent:

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