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.