Three Kinds of Bruschetta

Wash, quarter and core the tomatoes and cut into cubes. Drain the buffalo mozzarella and cut into small cubes. Pluck the basil leaves and cut into fine strips. Peel and finely chop 1 onion and garlic (amount to taste). Then mix everything in a bowl, season with salt and pepper and marinate with olive oil (generously). Then you fill everything in a mason jar, if necessary, old jam jars or other jars with screw caps will also work.

Clean the mushrooms and cut them into cubes (use stems). Peel and finely dice the onions and garlic (amount to taste). Sauté the mushrooms, onions and the diced bacon in a pan with a little oil for about 3 - 4 minutes, then put the mixture in a bowl and then season with salt and pepper. Wash, halve and core the cucumber, then cut into small cubes. Add the cucumber to the still warm mushroom, bacon and onion mixture and stir everything through. Pour olive oil over and season to taste. You then fill the bruschetta mixture into a sealable glass.

Wash, halve and core the zucchini, then cut into small cubes. Peel and finely chop the onion and garlic (amount according to taste). You fry these two briefly in the pan for 2-3 minutes. Drain the artichokes, squeeze them out if necessary, and cut them into small pieces. Place in a bowl with the still warm zucchini and mix. Season with salt and pepper and marinate with olive oil. Pour the zucchini-artichoke mixture into a sealable glass.

I keep the glasses when they have cooled down in the refrigerator, where they can be kept for 1-2 weeks if they are not eaten beforehand. 😉

I take a bakery freshly sliced ​​brown bread and lightly coat it with garlic oil. The bread is then briefly toasted, either directly on the grill or in the oven. For the Parmesan, I put a grater / slicer on the table and everyone can freshly slice or grate the Parmesan.

Simply delicious and sometimes an alternative to potato salad or green salad.