Bruschetta with Oriental and European components, but global in appeal. This creamy spread is breaking with rejuvenating flavours and is an excellent appetiser.
VELVETY BRUSCHETTA
Components
1/2 cup cream cheese
8 brun pav pieces
1/2 cup mayo
1/4 cup carefully sliced spring onion greens
1/4 cup carefully sliced spring onion bulbs
Salt to taste
Squashed black peppercorns to taste
1/4 tsp red chilli fakes
1 tsp sliced fresh parsley
Butter for toasting
Arugula leaves as needed
Cut in half yellow child tomatoes as needed
Quartered cherry tomatoes as needed
Red radish pieces as required
Roasted and halved almonds as needed
Balsamic decrease to drizzle
Fallen apart feta cheese as needed
Method
1. Take cream cheese in a bowl and cream well till smooth. Include mayonnaise and blend well.
2. Include spring onion greens, spring onion bulbs, salt, crushed black peppercorns, red chilli flakes, parsley and blend well.
3. Heat a nonstick tawa. Include butter and place the bread slices. Cook on medium heat for 2-3 minutes or till they turn golden brown and crispy.
4. Flip and cook on opposite for 2-3 minutes more.
5. Transfer on a plate and use the ready spread evenly.
6. Organize arugula leaves and yellow baby tomatoes and cherry tomatoes on top
7. Set up red radish slices and roasted almonds on top.
8. Drizzle balsamic reduction on the top and spray crumbled feta cheese on top.
9. Arrange on a serving plate and serve.
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Finest cooked in Wonderchef Kitchenware.
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