To make the bruschetta, slice a baguette or ciabatta into 1cm thick slices and grill both sides until golden. Allow to cool. Just before topping, rub a clove of garlic over one side and drizzle with olive oil. Delicious with guacamole or hummus!
Red Pepper Hummus (Vegetarian)
- 1 400g tin chick peas
- 1tsp runny honey
- ½ tsp smoked paprika
- ½ 200g jar of grilled peppers drained
- Chilli powder to taste
- Seasoning
Add all the ingredients to a food processor and blitz until smooth, adding a bit of olive oil to ensure a smooth consistency.
Guacamole (Vegan)
- ½ an onion, very finely chopped
- 1-2 chillies chopped (or to taste)
- 1 tsp salt (or to taste)
- 3 ripe avocados
- Juice of 1 lime
- 2 tbsp chopped fresh coriander
- Black pepper
Halve the avocados and scoop out the flesh into a bowl and mash with a potato masher to form a rough paste. Mix the chilli with some salt and crush either with a knife blade or a pestle and mortar. Add the lime juice, seasoning, onion and coriander. Serve on top of bruschetta or enjoy with some nachos and a drink of your choice. This is best eaten fresh.
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