You getting ready for a party this weekend ? Need to “bring a plate” …… these will have your guests begging you for the recipe.
The toppings are limited only to your imagination, ( and what flavours sing together!) you can toast the slices a day before and keep them in an air tight container till you need to use them. These are my go toast, and I use them with everything, see my smoked salmon post in the archives.If you are serving these at home, assemble just before you are ready to eat. If you are taking these to a party, then pack up all the elements and assemble at the pastry for maximum crunchiness. Thanks to Mel and John for assuring me these tasted delicious.
recipe and food styling by Sydney food stylist Jane Collins
photography by Omid
Pea and Feta Bruschetta & Peach & prosciutto bruschetta
Prep time 20 minutes
Cooking time 15 minutes
Makes approx 60
2 x 300g baguettes
Extra virgin olive oil to drizzle
Sea salt & cracked pepper
2 cups frozen peas, thawed
250g cream cheese, chopped
220g soft feta cheese, chopped
1 cup frozen edamame beans, shelled
3 ripe peaches, cut into wedges
100g thinly sliced prosciutto
2 tsps finely chopped rosemary .
1 Preheat oven to 180°C. Line a large tray or 2 medium ones with baking paper. Slice the baguette into 1cm thick slices, slightly on an angle and lay onto prepared tray. Drizzle with olive oil and season with sea salt & cracked pepper. Bake for 10-15 minutes till golden brown, turning once half way through. Allow to cool.
2 Puree peas in a food processor or a stick blender till smooth, but with still a few whole peas. Remove from food processor. Wash bowl and wipe dry. Puree cream cheese together with feta cheese till smooth.
3 Spread a tablespoon or two (depending on how large the brucshetta slices are) of the cream cheese mixture onto the toast slices and top half with a tablespoon of pea mixture.Drizzle all over with more olive oil, and a few scatters of edamame beans on the pea bruschetta. Top the remaining bruschetta slices with prosciutto, peaches slices and a sprinkle of rosemary.
Sizzle tip- you can cook the bread slices up to one day in advance and allow to cool completely. Store in an airtight container till ready to use.
Shell the edamame beans, and store in an air tight container in the fridge. Chop the fresh rosemary very fine, and sprinkle with restraint, I find rosemary tastes soapy if you use too much.
Assemble 10 minutes before your guests arrive.