This super healthy easy recipe for avo bruschetta is great snack, starter or light supper. People have even told me they have it for breakfast because they like it so much. The combination of flavours is really fresh and delicious and it’s creamy crunchy minty and zesty, so it tastes really fresh. The ricotta can be replaced by vegan cream cheese or peanut butter if you don’t eat dairy.
I love peas and always have, and will always be excited if I know they are on the menu, and I try and find any excuse to put them in a recipe. I have wanted to make a pea bruschetta type scenario for ages, and now I have knocked one up for the blog. It’s a delicious mix of crunchy bread with the delicate pea mash and the flavours of the Parmesan and balsamic vinegar. Bloody delish and great as a canapé or starter or as a snack.
Sugo is a great classic Italian sauce made with slowly simmered tomatoes to have simply on pasta, with some Parmesan and fresh basil, as a base to a bolognese or lasagna, on pizza or in soup. You can also freeze it. It is a hundred times better than any thing you can buy in a shop. It is also perfect with pasta for a vegetarian dinner party with my avocado bruschetta as a starter.
Enough for 2-3 as a pasta sauce.
4 tablespoons of olive oil
2 x 400g cans of chopped tomatoes
1 onion finely chopped
2 minced garlic cloves
2 teaspoons of maple syrup or sugar to taste
1/3 cup of chopped basil leaves
½ teaspoon of dried oregano
½ to one red chilli (not chopped)
Salt and pepper to taste
This bruschetta is Italian meets Lebanese (like us). A traditional tomato bruschetta perked up with a Lebanese garlic paste called Toum. This is a fantastic starter or snack for garlic fans.
4 thick slices of sourdough bread
2 heirloom tomatoes, thinly sliced
5 garlic cloves, peeled
1/4 cup of light olive oil
1 teaspoon of salt
Pepper to taste
Micro leeks or cress for decoration (optional)