Ingredients
Bruschetta 1: Pea Mint Smash with Organic Sheep Feta
1 cup organic frozen peas
1/3 cup fresh mint leaves
Juice of 1/2 lemon
1 Tbsp extra virgin olive oil
Pinch of sea salt & cracked pepper
2 Tbsp organic sheep feta
Handful of rocket leaves
1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough
Bruschetta 2: Classic Tomato Basil
6-8 cherry tomatoes sliced into quarters
6-8 fresh basil leaves roughly chopped
1 garlic finely chopped
1 Tbsp extra virgin olive oil
1/2 tsp balsamic vinegar
Pinch of sea salt and cracked pepper
1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough
Bruschetta 3: Avocado and Grilled Peaches
1/2 avocado sliced
Handful of micro herbs
1/2 peached sliced
1 Tbsp extra virgin olive oil
Pinch of lemon infused sea salt and a squeeze of lemon
1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough
1 Tbsp sliced almonds
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Method:
Bruschetta 1: Pea Mint Smash with Organic Sheep Feta
- Cook peas until tender or used ready-made peas from a can and place into a food processor.
- Add all remaining ingredients expert organic sheep feta and rocket into the food processor and processor for about 1 minutes.
- Toast sliced sourdough and brush with a little olive oil.
- Top firstly with rocket leaves and place on the pea mint smash.
- Crumble the organic sheep feta on top and add some cracked pepper.
Bruschetta 2: Classic Tomato Basil
- In a small bowl add all the ingredients and mix together.
- Toast sliced sourdough and brush with a little olive oil.
- Add tomato basil mixture and top with some fresh basil leaves.
Bruschetta 3: Avocado and Grilled Peaches
- Toast sliced sourdough and brush with a little olive oil.
- Placed slice avocado and micro herbs on top. Sprinkle with lemon infused sea salt and add a squeeze of lemon.
- Slice peaches and grill on a hot pan for a couple of minutes.
- Placed grilled peaches on top and drizzle with a little olive oil.
- You can also sprinkle over 1 Tbsp shaved almonds.
