Name: Crisp Baked Bruschetta
Yield: 4 servings
Ingredients: 8 slices white bread, frozen and defrosted; 50 g garlic butter; 2 tablespoons olive oil; 1 red pepper, deseeded and chopped; 1 yellow pepper, deseeded and chopped; 200 g savoy cabbage, torn; 200 g cherry tomatoes, halved; 1 tablespoon white wine vinegar; 250 g ricotta cheese; 30 g basil

Servings: 4 persons

8 slices white bread, frozen and defrosted
50 g garlic butter
2 tablespoons olive oil
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
200 g savoy cabbage, torn
200 g cherry tomatoes, halved
1 tablespoon white wine vinegar
250 g ricotta cheese
30 g basil

1
Heat oven to 200C/400F
2
Cut the crusts off the bread and roll with a rolling pin until flat.
3
Place on a baking sheet.
4
Melt the garlic butter and brush the bread with it.
5
Place bread in oven for 10 mins, until crispy.
6
Heat 1 tbsp oil and a frying pan and cook the peppers for 5 minutes, add the cabbage and cook for another 2 minutes.
7
Remove pan from heat and add the vinegar, tomatoes and seasoning if desired.
8
Mix the cheese and basil.
9
Take four slices of the bread and spread with the cheese mix.
10
Top with vegetables and another slice of bread.
11
Serve drizzle with the remaining oil.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crisp Baked Bruschetta

How did you like this recipe?