
Ingredients for 3 servings:
Original Bruschetta with pesto,rocket and sundried tomatoes
- 1 pack Violife Original Flavour Slices, halved
- Crispibread, as needed
- 5 tbsp pesto sauce
- 5 sundried tomatoes, halved
- Rocket leaves
Cheddar Bruschetta with avocado,coriander and radish
- 1 pack Violife Cheddar Flavour Slices
- Crispibread, as needed
- 2 avocados, sliced
- 5 radishes, sliced
- Coriander leaves
Mozzarella Bruschetta with cherry tomatoes and basil leaves
- 1 pack Violife Mozzarella Flavour Slices, halved
- Crispibread, as needed
- 300g cherry tomatoes, halved
- Basil leaves
Herbs Bruschetta with sauteed mushrooms , parsley and red onion
- 1 pack Violife Slices with herbs, halved
- Crispibread, as needed
- 500g sauteed mushroom mix
- 1 red onion, sliced in half moons
- 1 handful parsley
Instructions:
For the Original Bruschetta with pesto, rocket and sundried tomato:
- Spread 1 tbsp of pesto on crispibread, top with Violife Original Flavour Slices cut in half and add 2 sundried tomatoes. Place in a preheated oven at 180°C for 5 minutes until Violife is lightly melted.Garnish with rocket leaves.
For the Cheddar Bruschetta with Avocado, coriander and radish:
- Place Violife Cheddar Flavour Slices on crispibread. Top with avocado slices and radishes. Sprinkle with coriander leaves.
For the Mozzarella Bruschetta with cherry tomatoes and basil leaves:
- Place Violife Mozzarella Flavour Slices on bread, top with cherry tomatoes and place in a preheated oven at 180°C for 5 minutes until Violife is lightly melted. Garnish with basil leaves.
For the Herbs Bruschetta with sautéed mushrooms, parsley and red onion:
- In a frying pan, heat olive oil and sauté onions until browned. Place Violife Herbs Slices on bread and top with sautéed mushrooms and onions. Sprinkle with parsley and serve.