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Bruschetta Improvisation


It is Saturday, you are running around like crazy, you had no time to prepare a decent lunch, you want to stay at home and you are not in the mood to make compromises. What can you do? Open the fridge and reach out for some basic ingredients. Make something simple, festive and delicious. Spread it over some toasted bread and voila! Bruschettas extraordinaires!

Serves 4 as a starter or 2 as a quick main dish

For the avocado spread

  • 1 ripe avocado
  • 1/2 tsp dijon mustard
  • juice of 1 lemon (or less)
  • 3-4 cherry tomatoes, finely chopped
  • salt to taste (optional)
  • freshly ground black pepper

For the bruschettas

  • 8 toasted slices of sourdough bread
  • avocado spread
  • 1/2 quantity of spicy feta cheese spread (tyrokafteri)
  • sliced cherry tomatoes
  • very thinly sliced parmesan
  • very thinly sliced ham
  • extra virgin olive oil
  • red bell pepper, cut into thin strips
  • pickled  gherkins, sliced
  • parsley leaves for garnishing

Combine the avocado, dijon mustard and lemon juice in a mini food processor until smooth. Transfer to a bowl, add the chopped tomatoes, salt (if using) and freshly ground black pepper to taste. Cover and keep refrigerated until needed.



Place 4 of the toasted bread slices on a wooden board. Spread an equal amount of avocado spread on each slice. Top each with sliced cherry tomatoes, thin parmesan and ham slices. Sprinkle with freshly ground black pepper. Drizzle with extra virgin olive oil.



Place the remaining toasted bread slices on the wooden board and spread an equal amount of spicy feta spread on each slice. Top each with the red bell peppers strips, the sliced pickled gherkins and some parsley leaves.



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