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Bruschetta with different fillings

Bruschetta with different fillings, Prescriptions, Any category, Appetizers, Any kitchen, European cuisine, Cold snacks, Festive snacks, Fourschette

Ingredients portion 10

Ciabatta 6 pieces

Eggplant 200 g

Onions 50 g

Carrots 50 g

Garlic 15 g

Tomatoes 200g

Celery stalk 45 g

Vegetable oil 1 tablespoon

Chicken broth 500ml

Chopped coriander 5 g

Ground coriander to taste

Sprats 20 pieces

Artichokes in oil 200g

Extra virgin olive oil 5 tablespoons

Truffle oil 1 teaspoon

Fried onions 10g

Soft goat cheese 50 g

Sun-dried tomatoes 25g

Cucumbers 25 g

Basil 10 g

Shallots 10 g

Anchovies 20 g

Sweet pepper 200g

Pickled rampson 25 g

Koppa 50g

White wine vinegar 1.5 teaspoons

Cooking instructions 40 minutes + 1 hour

1 For aubergine caviar bruschetta, cut the aubergines in half, salt and season, then rinse. Burn with a gas flame and cut into small cubes. Or, when diced, bake in the oven at 180 degrees for about fifteen minutes.

2 Chop 50 grams each of onion, carrot and tomato, 10 grams of garlic and 30 grams of celery and fry in a tablespoon of vegetable oil. Add the aubergines, pour in the chicken stock and stew until coarsely puréed. Add 5 g chopped coriander, ground coriander, salt and pepper. Leave to cool.

3 Place on the toasted ciabatta slices and top with the sprats.

4 For the marinated artichoke bruschetta, remove the artichokes from the oil and chop in the blender until smooth. Add a tablespoon of olive oil and a teaspoon of truffle oil, salt and pepper and mix together. Spread on toasted ciabatta slices and sprinkle over the crispy fried onions.

5 For the goat cheese bruschetta, cut up the fresh tomatoes (150 g), remove the seeds and core and cut into small cubes. Dice sun-dried tomatoes, cucumber, 15g celery and shallot, finely chop 5g basil and garlic. Season with a tablespoon and a half of olive oil, salt and pepper.

Pumpkin soup with lime juice

6 Mix the goat’s cheese (shavra) with one and a half tablespoons of olive oil, salt and pepper.

7 Spread the slices of toasted ciabatta with the cheese, arrange the salsa and top with the anchovy.

8 For the pepper and coppa bruschetta, roast the bell peppers with a gas burner or bake them in the oven (15 minutes at 180 degrees). Remove the skin, remove the seeds and cut into narrow strips. Chop the rampson and 5 grams of basil, season with a tablespoon of olive oil and vinegar, season with salt and pepper.

9 Place a sweet pepper on each bruschetta and top with a slice of coppa.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .