Bruschetta

Bruschetta is so easy to make and is a perfect snack when you're feeling peckish. You can add a variety of different toppings to create a delicious mouthful of goodness.

I put together three toppings to suit the Italian theme I was going for. I opted for Wild Mushroom and Thyme, Garlic Capsicum and Tomato and Basil.

The wild mushroom and thyme was warm and soft with a delicious buttery and thyme flavour that was perfect for the cold weathers.

The Garlic Capsicum had a slight smokey flavour with a hint of garlic. It was delicious! It was crunchy and soft at the same time and had a punch at the end.

The tomato and basil was much needed to freshen up the palette. The combination of tomato and basil worked so well. It was my favourite out of the three. I could not stop eating them!

I can't decide if the bruschetta's were good or evil. They were so easy and fun to eat that you could not stop at one, you just kept going. I can not express in words on how yummy they were. You're just going to have to try them yourselves.

Bruschetta

Feeds about 10 people

4 Mini Ciabatta rolls, thickly sliced

4 tbsp Olive Oil

4 cloves of garlic

Preheat your grill or oven to 200 C (about 450 F).

Slice the ciabatta rolls into thick slices and place them in the oven to slightly brown. You don't want them to get to dark because then it's harder to bite into and resembles more of a crostini then a bruschetta.

Once the ciabatta is cooked, pull them out of the oven and while they are still hot brush each one with olive oil. Rub each one with the garlic.

Serve with desired toppings.

Wild Mushroom & Thyme

1 packet of assorted mushrooms (or any mushrooms you desire)

4 sprigs of thyme

30g of good quality salted butter

Melt butter in a pan and add the mushrooms.

Add the thyme. Cook the mushrooms until they are soft but still have a bite to them.

Add salt and pepper to taste. Serve immediately while they are still hot.

Garlic Capsicum

1 large red capsicum

1 large green capsicum

2 cloves of garlic, minced

1 tbsp of good quality olive oil

Preheat oven to 200 C. Place the capsicum on the top rack of the oven.

Once they have cooked, place the capsicums in a plastic bag to make skin removal easier. Once cooled, peel the skin and slice into thin slices.

Place the capsicum, olive oil and garlic in a bowl and mix.

Add salt to taste and serve.

Notes:

You can also smoke the capsicum on an oven top to give a delicious smokey flavour to the bruschetta.

Tomato and Basil (Picture shown above)

4 large ripe tomatoes

A small handful of basil leaves

2 tbsp good quality olive oil

Dice the tomato at a reasonable size. I like to chop them small so they fit on the small bruschetta.

Slice the basil leaves finely. Combine tomatoes, basil and olive oil in a bowl.

Add salt to taste. Ready to serve.

Notes:

You can add balsamic vinegar to the tomato and basil topping as it will enhance the flavour of the tomatoes. However if the tomatoes are ripe and taste delicious there is no need for it.

Hope you enjoy!