Veggie MobBenjamin Lebus

Buffting Bruschetta (3 Ways)

Veggie MobBenjamin Lebus
Buffting Bruschetta (3 Ways)

(Makes 12 Bruschettas)

Ingredients

  • Bertolli Butter with Olive Oil - £1.50
  • Sourdough Loaf - £1.50

 

  • For the tomato one:
  • 330g Cherry Tomatoes - £0.90
  • Bunch of Fresh Basil - £0.70
  • Dried Oregano - £0.70
  • Garlic - £0.30

 

  • For the mushroom one:
  • 250g Chestnut Mushrooms - £0.79
  • Bunch of Fresh Thyme - £0.70
  • Garlic – Use cloves from tomato one
  • Lemon - £0.35

 

  • For the pea one:
  • Bag of Frozen Peas - £0.76
  • Block of Feta - £0.90
  • Lemon – Use from mushroom one
  • Bunch of Mint - £0.70
  • Total Cost - £9.80

Method

  1. Cut your loaf into 12 equal slices.

 

  1. For the tomato one:
  2. Place 4 slices of sourdough into the toaster.
  3. Slice cherry tomatoes into quarters. Add into a bowl with a handful of chopped basil, a teaspoon of oregano, a pinch of salt and pepper, and mix everything together.
  4. Take your toast. Cut a garlic clove in half, and then spread the garlic, cut side down, over each toast. Then, spread Bertolli Butter with Olive Oil over each slice.
  5. Spoon on your tomato mix, make sure you pour over all the juices.
  6. Drizzle with olive oil and then serve.

 

  1. For the mushroom one:
  2. Place 4 slices of sourdough into the toaster.
  3. Slice up your mushrooms. Add them into a pan with a small knob of Bertolli Butter with Olive Oil, and a finely sliced clove of garlic. Allow the mushrooms to caramelize, and then add the leaves from a few sprigs of thyme. At this point, Add a small splash of water to create a mushroomy cream. Finally, add a large knob of Bertolli Butter with Olive Oil. Once this has melted, remove the mushrooms from the heat.
  4. Take your toast. Cut a garlic clove in half, and then spread the garlic,  cut side down, over each toast. Then, spread Bertolli Butter with Olive Oil over each slice.
  5. Spoon the mushrooms over the top, squeeze a few drops of lemon juice over each toast and tuck in!

 

  1. For the pea one:
  2. Place 4 slices of sourdough into the toaster.
  3. In a pan boil 375g of frozen peas.
  4. Once cooked, remove from heat, drain in a colander. Pour the peas back into the pan, and add a large knob of Bertolli Butter with Olive Oil. Crumble in half your block of feta, add a handful of chopped mint and the juice and zest of your lemon. Season with salt and pepper, and mash everything together.
  5. Take your toast and spread Bertolli Butter with Olive Oil over each slice. Spoon over your pea mixture, and then to serve crumble over the remaining feta, and garnish with some mint leaves.