Mixed Bruschetta

With 3 different toppings to choose from there will be something to please everyone. From the classic Italian tomato, tasty mushroom and the colorful fetta, beetroot and walnuts option these toppings are easy to prepare and will offer guests something a little different.

This recipe will make 20 - 30 portions, depending on the size of your bread sticks

Ingredients

• 2 French bread sticks (or bread of your choice)

• 2 garlic cloves

• 2 tablespoons olive oil

  
  

Method – The Garlic Toast Base

1. Crush the garlic cloves and mix with the olive oil.

2. Slice the bread into 2 cm slices and brush each side with the garlic oil.

3. Bake in a hot oven until lightly toasted and crisp.

   
   

Three Easy Toppings

1. Classic Italian Tomato

Ingredients

• 2 chopped Roma tomatoes

• 1/2 finely chopped red onion

• Handful of fresh basil

• 2 tablespoons Apple cider vinegar

• Salt (to taste). You need a fair bit ~ 1/2 teaspoon

Method

Combine the chopped tomato and red onion in a bowl. Add salt and apple cider vinegar. Mix gently and taste, adjust seasoning if necessary.

Make-ahead tip: This can be made up to an hour before serving – just hold back the basil. Add the basil just before serving, and check the seasoning again at this point.

2. Colorful Feta, Beetroot & Walnuts

Ingredients

• 1 small can whole baby beetroot

• 250 gm Feta cheese, crumbled

• 1/2 cup walnuts, roughly chopped

• Fresh oregano leaves

• Olive oil (for drizzling)

Method

1. Drain the beetroot and pat dry with paper towel. Chop into 1 cm pieces.

2. Gently combine the beetroot, crumbled feta, and walnuts in a bowl.

3. Add fresh oregano leaves and drizzle with olive oil.

   Make-ahead tip: Prepare the ingredients in advance, then mix together just before serving.

   
   

3. Tasty Mushroom

Ingredients

• 250 gm button mushrooms, very finely chopped

• 2 tablespoons butter

• 2 crushed garlic gloves

• Salt and pepper

• Dry sherry (1 tablespoon)

• Cream (1 tablespoon)

• Fresh chives, finely chopped

Method

1. Sauté the chopped mushrooms in a hot pan with butter until brown and cooked through.

2. Add crushed garlic, salt, pepper, and a tablespoon of dry sherry.

3. When the sherry and any liquid from the mushrooms has almost evaporated, stir in a tablespoon of cream.

4. Remove from heat and stir through finely chopped chives.

   Make-ahead tip: The mushroom mixture can be made in advance and reheated very gently in the microwave.

To Serve

Place each topping in its own small bowl. Arrange the toasted garlic bread on a platter or board alongside the bowls, and let everyone help themselves.