Bruschetta

Spinach and Walnut Bruschetta Recipe

Treat yourself to a light and healthy dinner of bruschetta with a twist. Substitute the tomatoes for fresh spinach and walnuts for a savoury dish suitable for lunch or even a snack.

RELATED: Strawberry, Spinach and Bacon Salad Recipe

Ingredients

100g baby spinach

4 slices wholemeal bread

1 clove garlic

2 tablespoons olive oil

50g goats cheese (cubed)

2 tablespoons walnuts

Method

  1. Heat a saucepan with olive oil, and carefully cook the spinach until soft. Let it steam for a few minutes then turn down the heat.
  2. Toast the bread, drizzle with olive oil and some garlic to taste.
  3. Arrange the spinach, cheese and walnuts before serving.

Image via Pinquin Foods

August 13, 2015

3 Easy Hor D’oeuvres For Your NYE Party

If you’re hosting a party this holiday season, throw away the sit-down dinner menu and whip up some easy and delicious appetizers to excite your guests. These recipes are also vegetarian-friendly!

RELATED: Make Your Own Cheese Platter

Onion and goat cheese tartlets

Makes 20

Ingredients

2 tbsp olive oil

4 red onions, thinly sliced

2 sprigs fresh thyme

3 sheets shortcrust pastry

3.5oz fresh goat’s cheese

Butter

Salt and pepper

Method
  1. Preheat oven to 350F (180C).
  2. Heat olive oil in a pot. Add the onions and thyme. Season with salt and pepper, cooking over medium heat and stirring frequently for 10-15 minutes. The onions on the bottom should become quite dark but not burnt – when it darkens, remove from heat and allow to sit for 3-5 mins for the onions on top to sweat and soften those underneath. Stir well, return to the heat and continue to cook for about 10 mins until the onions are completely soft and dark, golden brown, removing the pot from the heat occasionally to allow further softening. Adjust seasoning if necessary.
  3. To make the tart cups, lay pastry sheets on surface and cut into circles (2 inches diameter). Grease a muffin tray or tartlet cooking cups with butter. Fit pastry circles to cups. Bake for 10-12 minutes or until golden. Set aside to cool.
  4. Spoon equal amounts of caramelised onion into tartlets. Top with a small slice of goats cheese and garnish with thyme to serve.

Note: To speed things up, purchase pre-made tartlet cups from the supermarket.

Olive and sundried tomato crostini

Olive and sundried canapes

Makes 12
Ingredients
1 long baguette
4 oz crumbled feta cheese
4 oz cream cheese
2 garlic cloves
4 oz kalamata olives, pits removed
7 oz jar sun dried tomatoes
10 basil leaves chopped
Olive oil
Method
  1. Preheat the oven to 400F (200C)
  2. Combine cream cheese and feta in a mixer until smooth.
  3. Slice the bread into 1/4 inch slices, place on a baking tray and splash with olive oil. Toast in oven until golden.
  4. Put garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
  5. Roughly spread the olive and tomato tapenade onto crostini and serve.

Smoked salmon on rye

Smoked salmon canapes

Makes approx. 24

Ingredients

1 loaf rye bread, lightly toasted

5 oz crème fraiche

5 oz light cream cheese

2 tbsp lemon juice

3 tbsp fresh chives, finely chopped

1 tbsp fresh dill, 1tbsp finely chopped

8 oz smoked salmon

Pinch of salt

Method

  1. Using a cookie cutter, cut out circles (1.5 inch diameter) from the lightly toasted rye bread. Alternatively you can cut into halves or quarters.
  2. Using an electric mixer, mix crème fraiche, cream cheese and lemon juice together until smooth. Fold through dill and chives, and add a pinch of salt. Using a teaspoon, dollop a small amount onto the rye toast.
  3. Slice smoked salmon into strips and roll up. Place one on top of each canape. Garnish with sprig of dill.

Images via seriouseats.com, garnishwithlemon.com, goodtoknow.co.uk

December 27, 2014

Guilt-Free Wholemeal Bruschetta Recipe

Enjoy this yummy wholemeal bruschetta snack which is filling, and has fewer calories than it’s traditional recipe. Garnish with sprouts, avocado, and a splash of vinegar for a delicious meal at any time of the day.

RELATED: Avocado Summer Rolls Recipe

Ingredients

6-7 ripe tomatoes

2 cloves garlic

1 tbsp extra virgin olive oil

1 tsp balsamic vinegar

6-8 fresh basil leaves

1 tsp salt

1/2 tsp freshly ground black pepper

1 wholemeal baguette

1/4 cup olive oil

Method

  1. Boil 2 quarts of water over a medium heat, then make shallow cuts into your tomatoes before adding them into the water. Cook for 1 minuted, then remove each tomato with a spoon into a bowl.
  2. Slowly peel off the tomato skins, and remember to cut out the stem as well. Cut into halves and squeeze out most of the juice.
  3. Preheat your oven to 230ºC (450ºF). Then finely dice the tomatoes and mix in the minced garlic, 1 tablespoon extra virgin olive oil, and balsamic vinegar.
  4. Slice the wholemeal baguette on a diagonal, and place all of the pieces onto a tray. Brush one side with olive oil, and toast for 5-6 minutes or until golden brown.
  5. Once they’re ready, leave the bread to cool down on a rack (to keep it from getting soggy). After a few minutes, use a spoon to transfer the mixture onto each slice of bread. Don’t forget to season with freshly ground pepper and your favourite sprouts.

Image and Recipe via Simply Recipes

December 6, 2014

Strawberry Bruschetta Recipe

Looking for a quick and easy lunch idea which won’t take hours to prepare? Bruschetta is a filling meal or snack which allows you to add your favourite toppings, and is a tasty variation from the classic tomato recipe. Cut the recipe in half if you want to try this delicious meal as a snack throughout the day or night.

Ingredients

12 slices French baguette bread

1 tablespoon butter (softened)

2 cups chopped fresh strawberries

Directions

  1. Preheat your oven’s broiler (or grill) to 180ºC or 350ºF. Then spread a thin layer of butter (or even avocado if you wanted a healthier alternative). Then arrange the slices of bread on a tray lined with baking paper.
  2. Cook bread for 1-2 minutes or until lightly toasted, then leave out to cool down.
  3. Chop up the strawberries and arrange on each piece of bread. Then pop them back into the grill for an extra 3-5 minutes or until golden brown. This will caramelise the entire dish without completely melting it down.

Recipe and image via All Recipes, Home Is Where The Boat Is

July 24, 2014