Trio Bruschette

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Trio Bruschette
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Course Entree
Servings
people
Ingredients
Buffalo Mozzarella, Heirloom Tomatoes & Basil
Buffalo Ricotta, Artichoke & Red Onion
Mushroom & Truffle Cheese
Course Entree
Servings
people
Ingredients
Buffalo Mozzarella, Heirloom Tomatoes & Basil
Buffalo Ricotta, Artichoke & Red Onion
Mushroom & Truffle Cheese
Instructions
Buffalo Mozzarella, Heirloom Tomatoes & Basil
  1. Grill bread slices on a griddle pan. Rub grilled bread slices with garlic clove. Slice Heirloom tomatoes in half and place in a bowl with basil and buffalo mozzarella. Dress with olive oil and season with salt and pepper. Toss well. Top grilled bread with the tomato and mozzarella mixture and serve.
Buffalo Ricotta, Artichoke & Red Onion
  1. Grill bread slices on a griddle pan. Spread Buffalo Ricotta over grilled bread slices Place finely sliced onion and torn up artichokes into a bowl. Coat with oil from grilled artichokes. Mix well. Finely slice red onion, tear up 4 marinated grilled artichokes and mix well to coat the onion in the artichoke oil. Top grilled bread with the onion and artichoke mixture and serve.
Mushroom & Truffle Cheese
  1. Preheat oven to 180°. Place a frying pan over medium heat with butter and a drizzle of olive oil. Once butter melts, add sliced mushrooms. Cook mushrooms for 5 mins, stirring and tossing constantly. Add a splash of white wine and season with salt and pepper. Let mushrooms simmer over a low heat for 5/7 mins or until the wine has been absorbed. In the meantime, grill sliced bread on a griddle pan. Place grilled bread on a baking tray, add Truffle Caciotta and cook in the oven until cheese is melted. Remove bread from oven and top with mushrooms and fresh parsley to serve.

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