Variations of bruschetta

Bruschetta are great at brunches, parties and buffets. Why not try them in three original variations, eg. with brie, mushrooms, ham and salmon with wasabi nuts? try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Aperitif For 4 people

12 slices of baguette

With brie and mushrooms

40 g of brie de Meaux

100 g of mixed mushrooms in a bag

2 teaspoons of peach and maracuja jam

2 teaspoons of pomegranate seeds

With Pata Negra and cooked ham

2 tablespoons of fresh cheese, for example with lemon thyme

2 slices of Pata Negra

2 slices of very thinly sliced ​​cooked ham

1 sprig of thyme

black pepper, for example Lampong

With salmon and wasabi peanuts

20 g of wasabi peanuts

100 g of royal salmon

lemon to serve

1 sprig of dill

Freind's kitchen recipes, Burratina on corn cream.

How to proceed

Preparation: approx. 20-25 minutes

Brown the fat-free bread slices in a pan for approx. 2 minutes per side. Remove them from the pan and let them cool.

With brie and mushrooms

Cut the brie into slices. Briefly brown the mushrooms in the oil. Spread the brie on 4 bruschetta and distribute the mushrooms. Garnish each bruschetta with ½ teaspoon of jam and pomegranate grains and serve.

With Pata Negra and cooked ham

Spread the fresh cheese on 4 bruschetta. Fill two with Pata Negra and two with cooked ham. Chop the thyme over it and sprinkle with pepper.

With salmon and wasabi peanuts

Chop the wasabi nuts. Stuff the remaining bruschetta with salmon and sprinkle with peanuts. To taste, serve with lemon wedges and dill. Accompanied with olives with feta in oil.

You may be interested to read susumelle recipe/ millefeuille cake with cream.