Recipe: 3x bruschetta by Julius Jaspers
Boretti, known for its beautiful kitchen appliances, also has a food range. Together with top chef Julius Jaspers, who specializes in super-fast and simple crowd-pleasing dishes, we took these products into the kitchen. And believe us: you’ll want this dead-easy bruschetta too.
Mushroom, truffle and grated Parmesan bruschetta
Ingredients:
- A container of mushrooms
- White wine
- Salt & pepper
- Boretti truffle mayonnaise
- Parmesan cheese
Preparation
Preheat the oven.
Cut the ciabatta into slices of regular thickness.
Place the slices of bread on a baking sheet and drizzle with olive oil.
Bake them in the oven.
Heat olive oil in a frying pan.
Slice the mushrooms and fry them briefly.
Deglaze with white wine and let it reduce. Season with salt & pepper. Tip: to make all the liquid evaporate faster, add a little extra salt at the very end.
Remove the toasted bread from the oven and spread with the truffle mayonnaise.
Then top with the mushrooms and sprinkle with Parmesan cheese.
Prosciutto, fig and balsamic vinegar bruschetta
Ingredients:
- A container of figs
- 100 grams of prosciutto
- Boretti balsamic vinegar (for the glaze)
- Sugar (for the glaze)
Preparation
Preheat the oven.
Cut the ciabatta into slices of regular thickness.
Place the slices of bread on a baking sheet and drizzle with olive oil.
Bake them in the oven.
Top with the prosciutto.
Cut the figs into thin slices and arrange them over the prosciutto.
Drizzle with balsamic glaze.
For the glaze:
Mix balsamic vinegar and sugar in a 60/40 ratio, bring to the boil and simmer for 3 minutes. Leave to cool.
Mozzarella, cherry tomato and arugula bruschetta
Ingredients:
- A ball of mozzarella
- A container of cherry tomatoes
- A bag of arugula
- Boretti basil mayonnaise
Preparation
Preheat the oven.
Cut the ciabatta into slices of regular thickness.
Place the slices of bread on a baking sheet and drizzle with olive oil.
Bake them in the oven.
Spread with basil mayonnaise.
Top with slices of mozzarella, tomato and arugula.
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