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| Bruschetta |
Serves 4
Bruschetta ingredients: 12 slices bread, such as ciabatta. 3
garlic cloves, sliced. 6 thyme sprigs. olive oil to drizzle
Pecorino, honey and fried capers ingredients: 3 bottled
roasted red capsicum pieces, drained, sliced. 8 anchovy fillets in oil,
drained. 1/2 lemon. Flat-leaf parsley leaves, to garnish
Tuna, green olive and pine nut ingredients: 190g can tuna in
olive oil, drained Handful of green olives, torn. Finely grated zest of 1/2
lemon. Handful of flat-leaf parsley leaves, roughly chopped. 25g toasted pine
nuts. Pinch of dried chili flakes. Olive oil, to drizzle
Bruschetta recipe: Preheat oven to 200C. Place bread on 2
large baking trays. then scatter over garlic and thyme. Drizzle with oil and season
bake for 10 minutes or until golden and crisp. Add toppings just before
serving. For the pecorino topping, heat oil in a frypan over medium-high heat,
then fry capers for 2 minutes until crisp. Top 4 bruscheeta slices with shaved
cheese, caper and a drizzle of honey. For capsicum topping, pile capsicum onto
4 more pieces of bread, then top each with 2 anchovies. Add lemon and parsley.
For tuna topping, mix all ingredients, then pile onto remaining 4 bread slices
