Bruschetta Variations Recipes

Steps:

• Grill bread slices, while hot rub them with the cut side of a garlic clove and drizzle with extra virgin olive oil.
• Prosciutto, figs and mint topping. Tear the figs in half, then drape a piece of prosciutto over a piece of prepared bread. Squeeze a piece of fig on top and finish with mint leaves. Serve drizzled with extra olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.
• Squashed cannellini beans with garlic recipe. Pick the leaves off a couple of sprigs of rosemary and pount in a mortar and pestle with a little salt. Add a glug of olive oil, stir, set aside. Fry two sliced cloves of garlic in olive oil until lightly golden. Add the beans and simmer gently for 7 minutes. Season beans with salt and pepper, add a swig of red wine vinegar, then mash using the back of a fork until coarsely pureed. Smear prepared bread with the bean puree and spoon rosemary oil over the top.

Steps:

• Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
• Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.