Bruschetta Trio


Guacamole Bruschetta

1 Avocado( stone removed and flesh scooped out )and roughly chopped
1/2 lime juice
Small handful of semi dried tomatoes( chopped )
1/2 clove of garlic grated
2 Scallions chopped
10g Parmesan cheese grated
1 French stick cut into slices around 1 inch thick
Wicklow Rapeseed oil

Mix All ingredients except grated Parmesan , in a bowl until combined
Next cut bread to thickness required and drizzle Wicklow rapeseed oil on top and bake in oven for 15 mins till dried out and golden in colour. Take out of oven and leave to cool . You can also toast sliced bread on a chargrilled pan or BBQ

Arrange guacamole on top and sprinkle Parmesan cheese on top just before service

Italian Butter bean Bruschetta

I tin of butter beans ( 450g)
1 crushed garlic clove
Olive oil
Squeeze of lemon juice
2 chopped roasted red peppers
Good handful of black olives
20g chopped parsley leaves
Salt and pepper to taste

1- mash butter beans in a bowl with crushed garlic and enough olive oil to make a paste
2- add squeeze of lemon juice ,the red peppers roasted and combine
3- next add in the olives, small handful of chopped parsley and season to taste
4- spoon on top of Brushetta and serve

BEEF CARPACCIO, red onion and Dijon Brushetta

1 x 4 oz sirloin steak
1 jar Red onion jam (shop bought )
1x Tablespoon of Dijon mayonnaise
2x mayonnaise
Goats cheese crumbled is optional

1- Cook steak to medium rare and leave to rest , can be done in advance and served cold
2- Mix mayonnaise with Dijon mustard and spread on top of Brushetta
3- slice steak into thin slices and spread some of the slices on top of the Dijon mayo
4- spoon on some red onion jam and top with crumbled goats cheese and serve

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