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.

what you’ll need

1 French bread stick or bread of your choice

2 garlic cloves

1 tablespoon olive oil

toppings

Tomato

Red onion

Basil

Fetta cheese

Canned whole baby beetroot

Fresh oregano leaves

Button mushrooms

Butter

Crushed garlic

Dry sherry

cream

Olive oil

Balsamic vinegar

Apple cider vinegar

Chives

 Method

Crush the garlic cloves and mix with oil. Slice bread into 2 cm slices and brush with the garlic oil.

Bake in a hot oven until lightly toasted.

Topping Suggestions

Chopped tomato, finely chopped red onion and basil. Combine in a bowl and add salt and apple cider vinegar to taste. This can be made up to an hour before without adding the basil, add it just before serving. Check seasoning just before serving.

Beetroot, feta and walnuts. Drain a can of whole baby beetroot. Pat beetroot dry with paper towel and chop to 1cm pieces. Crumble feta and add to beetroot. Mix together very gently, add fresh oregano. Drizzle with olive oil. Ingredients can be prepared in advance and mixed together when ready to serve.

Mushroom. Finely chop some button mushrooms, sauté in a hot pan with some butter. When the mushrooms are brown and cooked add garlic, salt and pepper and a tablespoon of dry sherry. When the sherry has just about evaporated add a tablespoon of cream. Remove from heat and stir in finely chopped chives. Mixture can be made in advance and reheated very gently in the microwave.

Serve topping in individual bowls with toasted bread on the side.