You can make all of the bruschetta options for entertaining or just choose your favourite.
Avo/Fetta/Mint Mash – serves 4
INGREDIENTS
- 4 slices quality sourdough grain bread
- 1 large avocado
- ¼ cup quality fetta
- 1 heaped teaspoon fresh mint, finely chopped
- Salt & pepper to taste
- Lemon wedges, to serve
METHOD
Toast bread to taste
Combine avocado, fetta and mint in a small bowl
Mash with a fork until smooth
Season to taste
Smear over toast and serve with lemon wedge
Tomato/Olive Salsa – serves 4 VG
- 4 slices quality sourdough bread
- 4 tablespoons coriander pesto (recipe below)
- Few thin slices red onion
- 1 punnet cherry tomatoes, washed & quartered
- 4 tablespoons pitted kalamata olives, finely chopped
- 4 tablespoons goat’s cheese
- 4 teaspoons fresh basil, leaves picked
- Salt & pepper to taste
METHOD
Toast bread to taste
Smear pesto over toast
Divide onion slices, tomatoes & olives between toasts
Crumble goat’s cheese over & top with torn basil leaves
Season to taste & serve
Pesto/Goat’s Cheese/Egg – serves 4 VG
- 4 eggs
- 4 slices quality sourdough grain bread
- 4 tablespoons coriander pesto (recipe below)
- ¼ cup goat’s cheese
- Salt & pepper to taste
METHOD
Place eggs in boiling water & cook for 8 minutes (soft boiled)
Once cooked, drain & immediately place in icy water
Peel & set aside
Toast bread to taste
Smear toasts with pesto
Divide goat’s cheese between toasts
Halve peeled eggs, season to taste and serve with toast
The Carousel thanks author, wellness expert and wholefoods cook, Nadia Felsch from Body Beyond Birth for this recipe.
