Priya’s bruschetta

Part one of our dinner extravaganza this week was one of our universal favorite parts – appetizers and snacks.

Priya made three different kinds of non-traditional bruschetta: avocado and tomato; mushroom, sour cream and dill; and brie, apple and honey. And they were all delicious!

You’ll need:

• 1 baguette (sliced thinly)
• one large tomato
• one large avocado
• 1 pack plain mushrooms
• approx two tablespoons sour cream
• approx two tablespoons fresh chopped dill
• one teaspoon sugar
• two teaspoons of good honey
• half a cut of brie (depending on how much you want to use!)
• one large firm apples, finely chopped (it’s better if this is braeburn or similar)
• olive oil, salt and pepper

1. Chop all the ingredients – avocado and tomatoes, mushrooms and dill, and apples.

2. Mix avocado & tomatoes and season lightly (in our case to contrast with the other, stronger flavours). Heat up a saute pan for the mushrooms and another small saucepan for the apples.

3. Saute the mushrooms, adding a pinch of salt  and the  sour cream, and cooking until just tender and then adding the dill at the very end. Set aside.

4. Stew the apples lightly with sugar until they turn a slightly deeper yellow in color but remain fully formed and not mushy! Set aside.

5. Slice baguette into thin slices, drizzle with olive oil and toast. You can also place the cut brie on some pieces of bread at the same time. Toast  in the oven at 180C until brie is melted but not bubbling.

6. Layer apples on top of brie and drizzle with honey very lightly. Place about a teaspoon and a half/two teaspoons each of the other toppings (make sure you can eat it!) on each piece of bread and enjoy your bruschetta!