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Mixed bruschetta
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate your gathering with a flavorful antipasto platter.
Ingredients:
  • 1 French bread stick (baguette), cut diagonally into 24 slices
  • Olive oil spray
  • 1 garlic clove, halved
  • 6 bocconcini
  • Pinch of dried chilli flakes
  • 1 1/2 tsp finely grated lemon rind
  • 12 asparagus spears, trimmed, cut into 10cm lengths
  • 150g chargrilled red capsicum, thinly sliced
  • 2 sprigs fresh thyme
  • 2 garlic cloves, thinly sliced
  • 2 small fennel bulbs, trimmed, thinly sliced
  • 120g goats cheese
  • 12 semi-dried tomatoes, thickly sliced
  • 75g chunky sun-dried tomato pesto
  • 3 tsp fresh thyme leaves
Instructions:
  • Make bread irresistible by lightly oiling both sides. Heat a chargrill on high. Grill bread in batches for 1-2 minutes per side until slightly charred. Enhance flavor by rubbing garlic on one side of the bread.
  • For the bocconcini, asparagus & capsicum topping, slice the bocconcini into 24 pieces. Arrange on a plate. Drizzle with olive oil, sprinkle with chili flakes and lemon zest. Season with salt and pepper. Preheat a grill on high. Grill the asparagus for 3-4 minutes until tender and lightly charred. Cut each spear in half lengthwise. Top half of the bread slices with bocconcini, capsicum, and asparagus.
  • In a frying pan over medium heat, warm the oil. Sauté thyme sprigs and garlic until aromatic, about 30 seconds. Add fennel and cook for 8 minutes until tender and caramelized. Discard thyme sprigs. Spread goats cheese on bread slices, then add semi-dried tomato, pesto, and fennel mixture. Garnish with thyme leaves.
  • Arrange the bruschetta on serving platters.

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