Bruschetta two ways
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How to make Bruschetta two ways
Yield = 8Prep time: 0:30
Cook time: 0:02
Total time: 0:32
Ingredients
- olive oil cooking spray
- 8 pieces thickly sliced Italian-style bread
- 1 large garlic clove, peeled, halved
Chargrilled capsicum and basil topping
- 270g chargrilled capsicum, thinly sliced
- 15g baby rocket
- 2 tablespoons shredded fresh basil leaves
- 2 teaspoons balsamic vinegar
- 120g goat's cheese
Avocado, salmon and dill topping
- 1 avocado, finely chopped
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons lemon juice
- 1/4 cup tzatziki dip
- 100g sliced smoked salmon
Method
- Step 1 Preheat a barbecue plate or chargrill on medium. Spray both sides of bread lightly with oil. Cook for 1 to 2 minutes each side or until lightly toasted. Rub one side of each piece with cut side of garlic. Cool. Cut each slice in half crossways.
- Step 2 Make chargrilled capsicum and basil topping: Combine capsicum, rocket, basil and vinegar in a bowl. Season with salt and pepper.
- Step 3 Make avocado, salmon and dill topping: Combine avocado, dill and lemon juice in a bowl. Season with salt and pepper.
- Step 4 Spread half the toast pieces with goat's cheese and half with tzatziki. Top goat's cheese halves with capsicum mixture. Top tzatziki halves with avocado mixture and smoked salmon. Serve.
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