Introduction
A toasted treat your guests will rave about.
Ingredients
Smashed Pea & Pecorino Bruschetta
Pumpkin, Chickpea & Tahini Bruschetta
Beetroot, Walnut & Goats Cheese Bruschetta
Method
Pre-heat fan forced oven to 180C.
To make Smashed Pea and Pecorino mix place cooked peas, garlic, pecorino, mint leaves, olive oil, lemon juice and salt in a small food processor and pulse until ingredients have come together but mixture is still chunky. Taste and add more salt, pecorino or lemon juice if needed. Set mixture aside.
Place pumpkin on lined baking tray and drizzle with a little olive oil and salt. Wrap beetroots in foil and place on prepared baking tray. Roast for about 40 minutes, depending on the size of your beetroot. When cooked through, remove from oven, unwrap beetroot from foil and peel off skin and allow to cool.
To make Pumpkin, Chickpea & Tahini Bruschetta, add cooked pumpkin, chickpeas, tahini, garlic, smoked paprika, natural yoghurt, olive oil and salt in a small food processor and pulse until ingredients have come together but mixture is still chunky. Set mixture aside.
To make Beetroot, Walnut and Goats Cheese Bruschetta, grate cooled and cooked beetroot then add to grated beetroot, goats cheese or curd, walnuts, garlic, yoghurt and salt in a small food processor and pulse until ingredients have come together but mixture is still chunky.
Set mixture aside.
Toast Wholemeal Chia Omega-3 and then slice in half, top slices with toppings and garnish with extra ingredients.
