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 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 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.
