There’s nothing easier to serve as a starter for a large group than grilled bread, rubbed with garlic, topped with tasty stuff and drizzled with olive oil.
Bruschetta, which is pronounced with a hard “c” (sketta instead of shetta), is an Italian starter with tomatoes as the star in the classic recipe. But you can get creative with the toppings, using whatever you have on hand.
Just make sure the topping is moist, or the toast will be so hard that it will cut your gums. Alternatively moisten the bread with good-quality olive oil.
Here are two recipes for you to try.
MUSHROOM BRUSCHETTA
Serves 8-10
2 small baguettes or Italian loaf, sliced
60ml olive oil, for brushing
2 cloves of garlic, halved
30g butter
15ml olive oil
400g assorted mushrooms, sliced
5 sprigs of thyme, leaves only
60ml cream
Salt and pepper
60ml grated Parmesan
Place the sliced loaves on a baking tray and brush both sides with olive oil.
Bake in a preheated oven at 200°C for 10 minutes, until golden and crisp.
Remove and rub with a garlic clove.
Heat the butter and oil in frying pan and fry the mushrooms for 5 minutes. Add the thyme and cream and simmer until thickened. Season with salt and pepper.
Top the toasted slices with the mushrooms and Parmesan.
Drizzle with extra olive oil if desired and serve immediately.
TOMATO AND BASIL BRUSCHETTA
Serves 8
2 small baguettes or Italian loaf, sliced
60ml olive oil, for brushing
2 cloves of garlic, halved
assorted cherry tomatoes, sliced
handful of basil, sliced thinly
Salt and pepper
30ml olive oil
Place the sliced loaves on a baking tray and brush both sides with olive oil.
Bake in a preheated oven at 200°C for 10 minutes, until golden and crisp.
Remove and rub with a garlic clove.
In a bowl, combine the tomatoes and basil. Season with salt and pepper. Allow to marinate for 15 minutes.
Top the toasted slices with the tomatoes.
Drizzle with extra olive oil if desired and serve immediately.
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