Friday, October 14, 2011

Celebrate with bruschettas and champagne

The weather is gorgeous, our garden is in full flower and it is the silly season! Reason to celebrate with sumptuous bruschettas and champagne J

How to make:

Toasted bruschettas
Buy foot long rolls at your local supermarket, slice into bite size pieces.
Melt some butter and olive oil in the microwave.
Brush both sides of the bread with the butter and oil – using a pastry brush (you can add a touch of chopped garlic for some extra flavour).
Bake in the oven at 180°C until golden brown on both sides (about 10 to 15 minutes). Don’t take your eyes off them, they can burn in a second!

Exotic Mushroom and Asparagus topping
6 French leeks, finely sliced
2 punnets of exotic mushrooms
1 tub cream cheese
1 bunch fresh young asparagus
Salt & Black Pepper

Slice the bigger mushrooms to fit on the bread rounds.
Flash fry mushrooms in hot non stick pan with a knob of butter and drizzle of olive oil – squeeze over some fresh lemon juice, season and set aside to cool.
Flash fry leeks in the same pan with another glug of olive oil, season and set aside to cool.
Steam asparagus until just tender – cut of the tops and use the stems in a salad.
Spread a thin layer of cream cheese on the bruschetta’s and layer first with leeks then the mushrooms and top with asparagus.

Goats Cheese and Sun-dried Tomato topping
1 packet sun-dried tomatoes (we prefer Ina Paarman)
1 Round Chevin with black pepper and paprika
Guacamole (optional)

Cut the Chevin into thin rounds and place on bruschettas.
Place a slice of sun-dried tomato and a caper on the cheese.
*We placed the caper on a knob of guacamole, which you can either buy or make yourself.

Enjoy with chilled champagne of your choice!

-         -  You can keep the toasted bruschettas for up to 2 months in an airtight container.
-          - Try different toppings like Caramelised Red Onion & Vintage Cheddar, Salmon & Cream Cheese, Thinly sliced Fillet & Wasabi Mayo, Grilled Veggies & Balsamic Reduction etc.

Goats Cheese and Sun-dried Tomato topping

Exotic Mushroom and Asparagus topping

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