8 ways with bruschetta

Jazz up your toasted bases with these lovely options. We’ve made it oh-so-easy!

Less than 30 minutes

Serves about 10 as a canape


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  • 1-2 PnP rustic baguettes or classic French loaves
  • Olive oil


  1. The hot tamale:
  • Mayonnaise
  • Sweet chilli sauce (or sriracha)
  • Chorizo, crisped and sliced


  1. The seafarer:
  • Sour cream
  • Prawns, grilled
  • Spring onion, sliced
  • Lemon peel


  1. The vegetarian:
  • Pnp hummus
  • Avocado
  • Dukkah spice
  • Chilli flakes


  1. The sweet tooth:
  • Mascarpone
  • Blueberries
  • Lime peel
  • Mint leaves


  1. The la-di-dah:
  • Baby beetroot, roasted
  • Goat’s cheese
  • Honey


  1. The Mexican:
  • Avo, smashed
  • Red chilli, sliced
  • Salt and milled pepper


  1. The spicy hog:
  • Streaky bacon, cooked until crispy
  • Peppadews and radish, thinly sliced


  1. The meat lover:
  • Steak, thinly sliced
  • Mozzarella, grated



  1. Preheat oven to 180°C.
  2. Slice bread, brush with olive oil and bake until golden.
  3. The hot tamale: Combine mayonnaise and sweet chilli sauce and spread onto base. Top with chorizo.
  4. The seafarer: Start with sour cream then add prawns, spring onion and grated lemon peel.
  5. The vegetarian: Slather with PnP hummus, top with avocado and sprinkle with dukkah spice and chilli flakes.
  6. The sweet tooth: Spread with mascarpone and top with blueberries, grated lime peel and mint.
  7. The la-di-dah: Top with roasted baby beetroot and goat’s cheese, then drizzle with honey.
  8. The Mexican: Spread with avo, top with red chilli and season.
  9. The spicy hog: Arrange crispy streaky bacon onto base. Top with peppadews and radish.
  10. The meat lover: Top toast with steak, scatter with mozzarella and bake until golden. Serve warm.


Browse more festive recipes here.


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