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Creative Bruschetta Flavour Combos

Bruschetta to us is a symbol of Summer, days out in the garden with friends and an all-in-all great time. We've prepared a few flavour combinations to inspire you to get creative on your toppings, though a key question remains: is it still bruschetta if it doesn't have tomatoes? Some might prefer to call it crostini, or simply toast, but we'll leave that debate for you to decide.

What we mean is, check out these delicious toppings on toasted sourdough. Let us know if you make it at home - sweet or savoury, we'd love to hear what your favourite combos are!


Beetroot & Feta

Equally sized cubes of baked beetroot and feta cheese go in a bowl with a generous drizzle of olive oil, sea salt flakes, black pepper and roughly chopped coriander. Stir it all together to create a delicious topping that can also be served in a bowl with sliced and toasted bread on the side.

We recommend baking the beetroot wrapped in foil with some salt and olive oil for 45-50mins over a 180C oven. It brings out that wonderful earthy beet flavour that we know and love.

For the bread, nothing beats a good sourdough toasted up on a griddle pan and rubbed with a clove of garlic.

We like to finish this one with a drizzle of aged balsamic. 

Brie, Peach & Honey

Peaches are wonderful this time of year and pairing them with brie cheese makes us believe in soulmates. The honey and basil add sweetness and freshness all while retaining the delicate balance of flavours that makes this bruschetta so special.

We like to use the oven for this one, drizzling some honey on your choice of bread and topping it with brie and peach slices before placing the assembled toasts under the grill for 6-8mins (or conventional oven for slightly longer). 

Once out of the oven, top with a bit more honey and basil leaves to serve. Best enjoyed with a cold glass of white wine. It's good. Really good.


Summer Berries, Yoghurt & Almond Butter

It's good practice to always end on a sweet note. And there's no better way to do that than with a medley of Summer berries of your choice drizzled with honey and a squeeze of lemon juice.

We prepare the base by toasting the bread and adding some thick greek yoghurt before going in with the berries. We love to heat up a tablespoon of almond butter with a bit of honey in the microwave, just for 15-20 seconds to soften the paste, and generously drizzling it over the berries for a nutty twist.

A few bits of lemon zest, either very finely sliced into straws or thinly grated, is the best way to finish it off. Try this, you won't regret it!