Distinguished Vegetarian Cuisine With Flavours From Around the World.
Fresh Simple and Delicious Bruschetta’s topped with Tasty Toppings are the most appetising starters. Not only is this easy on the eye and Pleasing on the Palate but can be prepared in a matter of minutes. For my bruschetta platter I have 3 delicious toppings incorporated with different spices bringing out diverse flavours …so let’s get this platter going…:-)
1 large French loaf sliced diagonally. Drizzle with olive oil or spread butter and grill in an oven until lightly toasted. Remove and rub each slice with a clove of garlic.
1 large Aubergine
Olive or Canola oil
½ small onion finely chopped
1 small clove garlic finely diced
1 – 2 small green chilli finely chopped
1 – 2 dry red chilli roasted and roughly crushed
1 tsp (5ml) thick tamarind extract ¼
tsp salt ¼ tsp freshly ground black peppercorns
¼ – 1/3 cup freshly chopped coriander leaves with stalks
¼ tsp freshly ground black peppercorns
Preheat to 180 oC Slice aubergines lengthwise into 3 or 4 pieces. Lightly drizzle with olive oil or canola oil and bake for 10 – 15 minutes until cooked and slightly firm. Once done – remove outer skin and dice into small cubes, toss into a bowl. To this add onions, garlic, chilli, tamarind, salt, pepper, and coriander. Give it a good mix combining all the ingredients. Spoon filling onto French slices and serve. I know 🙂 how easy this… right is.
2. Tomato, Feta & Mint Bruschetta
2 large Plum tomatoes finely chopped
1 small onion finely chopped 2 green chillies finely chopped
¼ cup mint leaves roughly shredded
¼ fresh coriander leaves finely chopped
¼ tsp freshly ground black peppercorns 1 tbsp (15ml) olive oil
1 tsp (5ml) honey 1 disk feta cheese crumbled into small bits
Let’s get this party started:-)
3. Chickpea Bruschetta
30ml olive oil
¼ tsp mustard seeds
¼ tsp cumin seeds
½ medium onion finely diced
½ tsp yellow asafoetida
15 curry leaves
1 tin chickpea drained
1 tsp (5ml) freshly ground coriander powder.
½ tsp freshly ground cumin powder
¼ – ½ tsp salt A squeeze of lemon juice
¼ cup freshly chopped coriander leave. Add more if you like.
Let’s cook 🙂
Heat oil in a saucepan. Toss in mustard and cumin seeds. As soon as mustard seeds pop, throw in onions, asafoetida and curry leaves. Fry for a minute. Add chickpea, coriander and cumin powder. Stir and season with salt. Cook for another minute. Lightly mash with a fork. Remove from heat. Squeeze lemon juice and add coriander leaves. Spoon filling onto French slices and serve. Voila … 🙂 Could this be easier 😉