John Myers
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Bruschetta Variations (feta Cream, Basil Pesto, Tomato Bruschetta)
The perfect bruschetta variations (feta cream, basil pesto, tomato bruschetta) recipe with a picture and simple step-by-step instructions.
Fetacreme
- 200 g Feta
- 1 Pc. Clove of garlic
- 100 ml Sour cream
- Salt and pepper
- 2 tbsp Olive oil
Tomato bruschetta
- 1 kg Tomatoes
- 3 Pc. Clove of garlic
- Basil
- 1 tsp Salt
- 1 tsp Pepper
- 50 ml Olive oil
- 50 ml Garlic oil
Basil pesto
- 100 g Basil
- 3 tbsp Pine nuts
- 1 Pc. Clove of garlic
- 0,5 tsp Salt
- 200 ml Olive oil
- 2 tbsp Parmesan
- 1 Pc. Baguette
Fetacreme
- Cut the feta into small cubes, peel and press the garlic – puree both together. Depending on the taste and spreadability, add the sour cream and olive oil, season with salt and pepper.
Tomato bruschetta
- Cut the tomatoes into small cubes, removing the core and seeds. Peel and press the garlic cloves. Chop a handful of fresh basil and add to the tomatoes. Add salt and pepper and mix with olive oil and garlic oil.
Basil pesto
- Mix all ingredients together with a hand blender or in a food processor until a paste-like mass is formed. Then put in boiled glasses and cover with a little olive oil if necessary.
- 1-2 Bake rustic baguettes in the oven and then cut into approx. 2 cm thick slices. Generously pour the different creams onto the slices of baguette. Fresh rocket and balsamic jus as decoration.
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