3 WINTER BRUSCHETTAS

Here are 3 ideas for bruschettas with winter vegetables.

The quantities are for 4 bruschettas of each type.

BRUSCHETTA WITH SPINACH AND CHICKPEA HUMMUS

4 slices of wholemeal bread

300 g spinach

1 can boiled chickpeas (about 250 g)

Juice of half a lemon

1 tablespoon tahini

salt

pepper

Asafoetida

Extra virgin olive oil

In a pan, heat a tablespoon of olive oil with a pinch of asafoetida and briefly sauté the spinach. Add salt and pepper and remove from the heat. For the hummus blend the chickpeas (keep some aside to decorate) with the lemon juice, salt, pepper and a pinch of asafoetida. If needed, add one or two tablespoons of water. Once you have a cream, add the tahini and blend again. Toast the bread, cover it with hummus and then with spinach. Decorate with some chickpeas.

bruschetta spinaci e hummus.JPG

BRUSCHETTA WITH ARTICHOKES AND TEMPEH

4 slices of wholemeal bread

2 artichokes

75 g tempeh

salt

pepper

Extra virgin olive oil

  

Clean the artichokes and slice them finely. In a pan heat a tablespoon of olive oil and sauté the artichokes briefly, add salt and pepper and remove from the heat. Dice the tempeh and sauté it in a tablespoon of olive oil until it is golden. Toast the bread and cover it with the artichokes and the tempeh cubes. Sprinkle some olive oil on top.

bruschetta carciofi e tempeh tagliata.JPG

BRUSCHETTA WITH KALE

4 slices of wholemeal bread

3 cups kale, stem removed and chopped

30 g pine nuts

2 tablespoons of extra virgin olive oil

Asafoetida

salt

pepper

In a pot heat some water and cook the kale for 3-4 minutes. Drain it keeping a few tablespoons of its cooking water. Blend it coarsely with pine nuts, the olive oil, a pinch of asafoetida, salt and pepper. If necessary, add a little of its cooking water to blend it better, but the cream must remain quite thick. Toast the bread and serve covered with the kale cream decorating with some pine nuts.

bruschetta cavolo nero.JPG