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 of Cherry Tomatoes - £0.90

  • 1 Bunch of Fresh Basil - £0.70

  • Dried Oregano - £0.70

  • Garlic - £0.30

 For the Mushroom One:

  • 250g of Chestnut Mushrooms - £0.79

  • 1 Bunch of Fresh Thyme - £0.70

  • Garlic – Use cloves from tomato one

  • Lemon - £0.35

 For the Pea One:

  • A Bag of Frozen Peas - £0.76

  • A Block of Feta - £0.90

  • Lemon – Use from mushroom one

  • 1 Bunch of Fresh Mint - £0.70

  • Total Cost - £9.80

Method

  1. Cut your loaf into 12 equal slices.

 For the Tomato One:

  1. Place 4 slices of sourdough into the toaster.

  2. Slice cherry tomatoes into quarters and add to a bowl. Add a handful of chopped basil, a teaspoon of oregano and a pinch of salt and pepper. Mix everything together.

  3. Take your toast. Cut a garlic clove in half, spread the garlic, cut side down, over each slice of toast.

  4. Spread the Bertolli Butter with Olive Oil over each slice.

  5. Spoon on your tomato mix and make sure you pour all the juices over the top.

  6. Drizzle with olive oil and then serve.

 For the Mushroom One:

  1. Place 4 slices of sourdough into the toaster.

  2. Slice up your mushrooms and a clove of garlic. Add them to a pan with a small knob of Bertolli Butter with Olive Oil. Allow the mushrooms to caramelize and then add the leaves from a few sprigs of thyme.

  3. 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, spread the garlic, cut side down, over each slice of toast. 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 slice and tuck in!

 For the Pea One:

  1. Place 4 slices of sourdough into the toaster.

  2. Boil 375g of frozen peas. Once cooked, remove from the heat and drain in a colander.

  3. 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.

  4. Take your toast. Spread Bertolli Butter with Olive Oil over each slice. Spoon over your pea mixture. To serve, crumble over the remaining feta and garnish with some mint leaves.