Oh there’s just no end here… Grill the staled bread slices with a sprinkling of olive oil and a twist of good salt, then top with ANYTHING.
Snow Pea & Burrata Bruschetta
(Here sliced radishes replace the chillies in the original BBC Good Food recipe)
Bruschetta. Photo and food styling: Catherene Wilson Photography @catherenewilson
Maybe try:
Spice roasted grapes and Brie cheese (add chicken if you want to make a meal!).
Best spice roasted grapes we found so far are in James Briscione’s Flavour Matrix.
2Tbsp extra virgin olive oil, 6-8 branches fresh, 1 shallot (thinly sliced), 3 cups red or green grapes (cut in half), 1tsp fennel seeds, salt and pepper or sichuan pepper, 1tsp coriander seeds, 1/4 cup red or white wine vinegar, 3 pods cardamom, 1 dried chile (arbol or Thai) or 1/2 tsp red pepper flakes.
Preheat the oven to 220 deg C.
Heat the olive oil in an ovenproof saute pan over medium heat. When hot, add the shallots and saute for 1 minute, until just softened.
Add the fennel and coriander seeds, cardamom, chile, and thyme and cook 30 seconds more, until fragrant.
Add the grapes, season well with salt and pepper, and toss well.
Transfer the pan to the oven and roast for 5 minutes.
Remove the pan from the oven and place over medium heat on the stovetop.
Add the vinegar and cook just until it is lightly reduced and syrupy.
Toss well and serve warm.
Serve with sauteed fish, on a cheese plate, or with roasted root veges… and then remember all those leftovers make for perfect bruschetta the next day!!!!
OR think about these ideas from Mindfood magazine 150 (March 2022):
cottage cheese, oranges and blueberries
peanut butter, quark and green apple slices
breaded chicken strips, Chilli Mayo, & marinated onions
Siroloin steak, coriander cream & pistachios
Egg salad, bacon & curry onions
Chicken breast, herb quark & cucumber
Feta, olives & Harissa mayonnaise
Marinaded beetroot, quark and Jerusalem artichoke (finely sliced and fried)
Meatballs, Curry Cream & Sweetcorn Salsa (recipe from p97)
1 onion, 1/2 bunch coriander, 1 small chilli, 1 Tbsp breadcrumbs, 1/2 Tbsp tomato puree, 300g minced beef, 100g creme fraiche, 250g cream cheese, 1 tsp curry powder, 1/3 tsp ground cumin, 1/3 tsp ground coriander, 4 iceberg lettuce leaves.
SWEETCORN SALSA: 1 small tin of sweetcorn, 1 small onion, 1 small clove of garlic, 1 Tbsp olive oil, 1 tsp chilli flakes, 1 Tbsp red wine vinegar, 2 Tbsp sunflower oil, 4 slices sourdough, 8 stems Italian parsley.
Peel one onion. Pluck coriander leaves and chop coarsely together with the chilli. Mix thoroughly with breadcrumbs, tomato puree and minced beef. Season well with salt and pepper. Form 4 meatballs from the mixture and slightly flatten. Cover and leave to stand in the refrigerator for at least 30 minutes.
Meanwhile, mix creme fraiche and cream cheese with curry powder, cumin and coriander.
Wash the lettuce, dry and cut into thin strips.
To make the salsa, drain the sweetcorn. Peel the onion and garlic and chop very finely. Heat oil in a pan. Fry everything together over high heat for about 3 minutes. Season with chilli flakes, then stir in the vinegar. Remove the pan from the heat. Season with salt and pepper.
Heat sunflower oil in a frying pan. Saute the meatballs on medium to high heat for about 4 minutes on each side or until cooked through. Cool a little and then cut into thickish slices.
Spread the bread slices with curry cream. Top with iceberg, meatball slices, sweetcorn relish and chopped parsley. Season well and serve immediately.