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GARLIC BUTTER AND CHILLI BRUSCHETTA (with a great salad)

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Let’s be honest, with everything going on, we’re all looking for quick and easy when it comes to most meal times – with a bit of a baking day marathon once in a while. But what I think we’re all starting to realise is that not every day can be a Coffee Ystervarkie day. We also want to stay healthy by eating fresh (but no less delicious). So, if you’ve been saving a crusty French or Italian loaf for your dream picnic, but it’s one day away from turning into a weapon of sorts, why not make bruschetta and whip up a great salad to go with it?

GARLIC BUTTER AND CHILLI BRUSCHETTA

INGREDIENTS

1 olive Rustica French loaf (or bread of your choice)

150 g (165 ml) butter

3 garlic cloves, crushed

15 ml chopped green chili

10 g flat-leaf parsley, finely chopped

METHOD

Heat the oven to 200 °C. Divide the bread into 3 pieces. Slice open each piece and place the open pieces of bread on a baking tray lined with baking paper.

Place the butter, garlic and chili in a saucepan. Place on low heat and let the butter melt. Add the parsley and mix.

Spoon this mixture onto each piece of bread. Bake in the oven until crispy. Take out and serve warm with a great salad.

A GREAT SALAD

The following ingredients make a great combination for a salad, and go down beautifully with the garlic butter chilli bruschetta.

Halve the baby Rosa tomatoes and fry them in some olive oil. Slice some large tomatoes up and, if you have a few spare cherry tomatoes, use them as well.

Slice up some buffalo mozzarella. Avocado, green olives and thinly sliced red onion will finish off this dish.

For the greens, I used wild rocket, fresh basil and baby fresh salad herbs.

Rule of thumb: use what you have in the fridge that is still on the fresh side, but to finish off the great salad, drizzle with olive oil and balsamic vinegar, and season with salt and freshly ground black pepper.

JAN | Jan Hendrik van der Westhuizen | GARLIC BUTTER AND CHILLI BRUSCHETTA (with a great salad)
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