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/gas mark 4. Cut the small baguette into slices 1cm thick. Place on a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 5-8 until lightly golden (5-8 minutes).
- Cut the cherry tomatoes into quarters and add to a bowl with the olive oil, balsamic vinegar and basil, plus some salt and pepper. Mix well and set aside.
- Cut the green beans into small pieces and add to a bowl with the olive oil and lemon juice, plus some salt and pepper. Mix well and set aside.
- Take the baguette slices 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 remaining slices and top with the green beans. Add to the plate, serve and enjoy.
