Oleo still offends me.
MIXED ITALIAN BRUSCHETTA
ING long thin French baton bread 400 g tin butter beans, drained,2 tb black olive tapenade
Small handful shredded fresh mint, Zested/juiced 1/2 lemon 2tb evo, Seeds from ½ pomegranate
150 g (5oz) cherry tomatoes, quartered 200 g (7oz) mozzarella bocconcini, halved tbsp fresh basil pesto
2 tb chp fresh basil, Small handful arugala 15 g (½oz) shaved Parm 3oz sliced roasted red pepper, sliced
PREP Cut bread in 24 diagonal slices; toast in batches. TOPPING Mash mint, zested/juiced lemon, olive oil.
Season/stir in pomegranate seeds. Set aside. Stir cherry tomatoes, mozzarella bocconcini, pesto and basil.
ASSEMBLY spoon Topping on six toasts; garnish w/ pomegranate seeds.
Top six w/ mozzarella mixture; top six with rocket, bresaola and Parm. Drizzle w/ evo.
Six bruschetta get slices of roasted pepper, bit tapenade, basil leaf.