Having a dinner party and need a crowd pleaser? Then look no further than this delicious bruschetta selection, perfect for sharing. With three flavours to match every taste-bud, this great sharer is one of the new starter on the new New York Italian menu. Now you can make it at home!
1 ciabatta loaf
10ml balsamic vinegar
2gm micro parsley
FOR AVOCADO MIX
10ml lime juice
FOR WILD MUSHROOM MIX
30gm wild mushrooms
Olive oil (a dash)
FOR TOMATO MIX
600gm piccolo tomatoes
50ml Extra virgin olive oil
3 shallots, finely diced
5gm garlic, crushed
20ml Pomodoro sauce
10gm basil, chopped
15ml balsamic vinegar
CRUSHED AVOCADO MIX
Crush avocado into a bowl until it has a lumpy consistency. To finish mix your lime juice and salt into the crushed avocado. Set aside.
WILD MUSHROOM MIX
Slice your wild mushroom thinly. In a pan, fry mushrooms in a touch of olive oil with salt until soft. Set aside to cool
TOMATO BRUSCHETTA MIX
Turn your grill on medium heat, then start to slice your tomatoes in half. When finished, sprinkle with salt and olive oil before placing under the grill for 5 minutes. In a large bowl, add the Pomodoro sauce, cooked tomatoes, crushed garlic, finely diced shallots, chopped basil, olive oil, balsamic, salt and pepper. Set aside.
MAKING YOUR TRIO OF BRUSCHETTA
Slice your ciabatta into to approximately 1cm thickness and very lightly toast. Top each slice with a mix of toppings and lightly sprinkle with salt and micro parsley for garnish. Remember to drizzle some balsamic vinegar over your wild mushroom bruschetta for extra flavour.
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