Mixed bruschettaMixed bruschetta


A great way of using up items from your fridge, such as cheeses, cooked meats, tomatoes or beans.

Makes 16 slices

Ingredients

  • 4 bread rolls
  • 2 tbsp olive oil
  • 1 tbsp dried herbs (like thyme and rosemary)
  • 1 garlic clove, peeled and cut in half
  • Any leftovers like tomatoes, cheese, meat, vegetables.

Method

  1. Preheat the oven to 180°C/ 350°F/ Gas 4.
  2. Slice each roll into slices of medium thickness.
  3. Brush the slices with a little olive oil, and place them on a baking sheet in a single layer. Sprinkle over some dried herbs.
  4. Cook for 5-10 minutes and whilst they are still hot rub them with the garlic slice.
  5. Finish by chopping up your leftovers and placing on top.
  6. Serve as a light lunch or as a starter.

Tip

Tomatoes can be frozen – just remove stalks before freezing (in batches). Don’t defrost separately as they will turn mushy but cook as you would with canned tomatoes.

Recipe by chef Carmela Tomkins


See also



Surrey Environment Partnership comprises Surrey County Council and the 11 district and borough councils in Surrey.

Copyright © 2019 Surrey Environment Partnership.
All Rights reserved

Site map
Disclaimer
Privacy and cookies
Contact us


Download our free recycling app

Get it on Google Play
Download on the App Store


Follow and like us on your favourite social networks to keep up with all the latest at Surrey Environment Partnership.