STEPS Recipe Card - October

Selection of Mini Bruschettas

Chef: Dean Fay

Serves 4 as a starter

Message from nutritionist, Kellie Collins

You’ll impress your guests with
these tasty nibbles! Mackerel is
an oily fish, which is a source
of essential omega-3 fatty
acids. Soft cheeses like brie and
mozzarella are lower in fat than
harder cheeses.

Ingredients

1 large baguette or sour dough

loaf, cut into 12 bite size slices

2 tbsp olive oil

1 clove garlic, crushed

Rocket & mixed leaves

For the Brie bruschetta:

40g brie, sliced into 4

4 tsp basil pesto

1 tomato, sliced

For the smoked mackerel bruschetta:

1 fillet smoked mackerel (around 100g)
30g half-fat crème fraiche

1 teaspoon lemon juice

2 chives, finely chopped

For the tomato and mozzarella bruschetta:

40g fresh buffalo mozzarella,sliced into 4

1 tomato, sliced

3 leaves of fresh basil, shredded

Method:

Put the slices of bread on a baking tray. Mix the olive oil and crushed garlic together and drizzle on the bread. Bake in an oven at 175 degrees centigrade for 5-8 minutes until golden brown. Remove and let them cool.

For the smoked mackerel bruschetta: mix the crème fraiche, lemon juice and chives together. Cut the mackerel fillet into 4 pieces and place each piece on a slice of the toasted bread. Top with the crème fraiche mix.

For the Brie bruschetta: spread the pesto evenly between 4 slices of the toasted bread. Place a slice of tomato and then a slice of brie and put under a grill until the brie starts to melt.

For the tomato and mozzarella bruschetta: put a slice of tomato on each piece of toasted bread. Top with a slice of mozzarella and put under the grill until the mozzarella starts to melt. Take out and top with a little shredded basil.

To plate

Put one of each bruschetta and serve with a rocket and mixed leave salad.