Ahhhh the summertime... What's better than an Italian bruschetta to spice up the lunch in the middle of the day? Enjoy this vegetarian and simple recipe with some Hot Chilli Balsamic Glaze on top!
For the Hummus:
400g canned chickpeas drained and rinsed
60ml olive oil
2 tbsp lemon juice
1 clove garlic minced
1 tsp ground cumin
Salt and pepper to taste
For the Bruschetta:
1 baguette sliced into 1.25 cm thick slices
200g red halved cherry tomatoes
200g yellow halved cherry tomatoes
2 tbsp olive oil
Salt and pepper to taste
Torn Fresh basil leaves
Mazzetti Hot Chilli Pepper glaze to taste
For the Hummus:
14 oz canned chickpeas drained and rinsed
1/4 cup olive oil
2 tbsp lemon juice
1 clove garlic minced
1 tsp ground cumin
Salt and pepper to taste
For the Bruschetta:
1 baguette sliced into 1/2 inch thick slices
7 oz red halved cherry tomatoes
7 oz yellow halved cherry tomatoes
2 tbsp olive oil
Salt and pepper to taste
Torn Fresh basil leaves
Mazzetti Hot Chilli Pepper glaze to taste
In a food processor, combine the chickpeas, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Preheat your oven to 200°C (400°F). Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Toast the baguette slices in the oven for about 5-7 minutes, or until golden and crispy. Remove from the oven and let cool slightly.
In a bowl, combine the halved red and yellow cherry tomatoes. Season with salt and pepper to taste.
Spread a generous layer of hummus on each toasted baguette slice. Top with the cherry tomato halves. Garnish with torn fresh basil leaves.
Arrange the bruschetta on a serving platter and spread on top the Hot Chilli Pepper Balsamic glaze. Serve immediately and enjoy your summer bruschetta!
