8 ways with bruschetta

Ingredients:

• 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

2. The seafarer:

• Sour cream
• Prawns, grilled
• Spring onion, sliced
• Lemon peel

3. The vegetarian:

• Pnp hummus
• Avocado
• Dukkah spice
• Chilli flakes

4. The sweet tooth:

• Mascarpone
• Blueberries
• Lime peel
• Mint leaves

5. The la-di-dah:

• Baby beetroot, roasted
• Goat’s cheese
• Honey

6. The Mexican:

• Avo, smashed
• Red chilli, sliced
• Salt and milled pepper

7. The spicy hog:

• Streaky bacon, cooked until crispy
• Peppadews and radish, thinly sliced

8. The meat lover:

• Steak, thinly sliced
• Mozzarella, grated

Method

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.

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