Bruschetta Two Ways
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 2
Ingredients:
1 Small baguette
1 Garlic clove
1 tsp Olive oil
Salt & pepper
For the tomato bruschetta:
8 Cherry tomatoes
1 tsp extra virgin olive oil
1 tsp Balsamic vinegar
10 Basil leaves (chopped)
For the french beans bruschetta:
8 Green beans
½ Lemon (juiced)
1 tsp extra virgin olive oil
2 tbsp Cream cheese
Recipe:
- Preheat the oven to 180C/160c fan/4 gas mark. Cut the small baguette into 1cm thick slices. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 5-8 minutes, until lightly golden.
- Cut the cherry tomatoes into quarters and add to a bowl with olive oil, balsamic vinegar, basil, salt and pepper. Mix well and set aside.
- Cut the green beans into small pieces and add to a bowl with olive oil, lemon juice, salt and pepper. Mix well and set aside.
- Take the crostini out of the oven and rub each one with garlic. Top half of them with the cherry tomatoes and place onto a plate. Spread the cream cheese over the other crostini and top with the green beans. Add to the plate and serve.
