Bruschetta with a twist

Bruschetta 1: Pea Mint Smash with Organic Sheep Feta

Ingredients:

• 1 cup organic frozen peas
• 1/3 cup fresh mint leaves
• Juice of 1/2 lemon
• 1 Tbsp extra virgin olive oil
• Pinch of sea salt & cracked pepper 
• 2 Tbsp organic sheep feta
• Handful of rocket leaves
• 1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough 

Method:

1. Cook peas until tender and place into a food processor.
2. Add all remaining ingredients expert organic sheep feta and rocket into the food processor and processor for about 1 minutes.
3. Toast sliced sourdough and brush with a little olive oil.
4. Top firstly with rocket leaves and place on the pea mint smash.
5. Crumble the organic sheep feta on top and add some cracked pepper.

Bruschetta 2: Classic Tomato Basil

Ingredients:

• 6-8 cherry tomatoes sliced into quarters
• 6-8 fresh basil leaves roughly chopped 
• 1 garlic finely chopped
• 1 Tbsp extra virgin olive oil
• 1/2 tsp balsamic vinegar 
• Pinch of sea salt and cracked pepper 
• 1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough 

Method:

1. In a small bowl add all the ingredients and mix together.
2. Toast sliced sourdough and brush with a little olive oil.
3. Add tomato basil mixture and top with some fresh basil leaves.

Bruschetta 3: Avocado and Grilled Peaches

Ingredients:

• 1/2 avocado sliced
• Handful of micro herbs
• 1/2 peached sliced 
• 1 Tbsp extra virgin olive oil
• Pinch of lemon infused sea salt and a squeeze of lemon
• 1 slice of Bread and Butter Bakery Wonderful Walnut Sourdough 
• 1 Tbsp sliced almonds

Method:

1. Toast sliced sourdough and brush with a little olive oil.
2. Placed slice avocado and micro herbs on top. Sprinkle with lemon infused sea salt and add a squeeze of lemon.
3. Slice peaches and grill on a hot pan for a couple of minutes.
4. Placed grilled peaches on top and drizzle with a little olive oil.
5. You can also sprinkle over 1 Tbsp shaved almonds.

Enjoy!