Meal Planner

Bruschetta

RECIPE OVERVIEW

These Flavour-Filled Nibbles made from kitchen staples work just as well as a nibble at an impromptu party or served en famille as a starter.

Preparation time: 10 minutes

Cooking time: 15 minutes

Ingredients

Serves: 4 people

GOAT’S CHEESE AND CHILLI
  • 1 - Black Pepper
  • 1 - SuperValu Chillies
    Deseeded and Chopped
  • 20 g SuperValu Goats Cheese
  • 1 - SuperValu Salt
  • 1 - SuperValu Tomato
    Deseeded and Diced
GORGONZOLA AND BLACK OLIVES
  • 1 tbsp Black Olives
    Thinly Sliced
  • 1 - Black Pepper
  • 100 g Gorgonzola
    Cut into Chunks
  • 1 tbsp SuperValu Crème Fraîche
  • 1 - SuperValu Lemon
    Zest only
  • 1 - SuperValu Salt
MACKEREL AND HAZELNUT
  • 1 tbsp SuperValu Hazelnuts
  • 1 - SuperValu Mackerel Fillets
  • 1 handfull SuperValu Semi Sundried Tomatoes
    Drained and Sliced
PEA PURÉE AND CREAM CHEESE
  • 50 g Cream Cheese
  • 50 g Frozen Peas
  • 1 tsp SuperValu Fresh Mint
    Chopped
  • 1 - SuperValu Lemon
    Zest and Juice
  • 4 slices SuperValu Parma Ham

Method

  1. Bring a small pan of water to the boil and add the peas. Cook for 2 to 3 minutes, then drain. Crush the peas in a bowl and add the cream cheese, lemon zest and juice.
    Place the Parma ham onto a frying pan and cook for 2 minutes over a medium heat. Remove and set aside to cool. Spread the pea cream cheese onto the toasted ciabatta. Sprinkle with some chopped fresh mint and a piece of Parma ham.

  2. Combine the goat’s cheese and chilli in a bowl. Spread the chilli cheese onto the bread and add a teaspoon of diced tomato. Season with salt and pepper.

  3. Remove the mackerel from the tin and strain it. Place a
    little mackerel on the toasted ciabatta and top with a slice of sun-dried tomato. Sprinkle with some hazelnuts.

  4. Mix together the Gorgonzola, lemon zest and crème fraîche. Season with some salt and pepper. Spread the cheese mixture over the bread and scatter over some sliced olives.

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