broccoli + Mascarpone bruschetta

It’s really sad that when we talk of the classic Italian Antipasti - Bruschetta we end up mispronouncing it. (It’s Broos-sketta, not Broo-sh-etta) and then we make it worse by only visualizing cherry tomatoes tossed in olive oil, basil & garlic on top of bread. I don’t have a problem with that combination. In fact, I love it. But stereotyping it to one variety is sad. I like doing different bruschettas and they’re the perfect canapé especially when the majority of your guests are vegetarian.
  • 200g Broccoli 
  • 100g cream
  • 20g Mascarpone cheese
  • 10g Vegetarian Parmesan Cheese
  • 1 pod garlic, crushed
  • Salt
  • White Pepper
  • Toasted baguette (Defence Bakery)
  • Toasted Almond Slivers
  • Cut the broccoli into small florets, soak into salt water for 15 minutes and then blanch. Set aside.
  • On slow heat, add the cream in a pan and gradually reduce it to about 70 grams. (10-15 minutes)
  • Add the garlic, mascarpone, salt white pepper.
  • Gently fold in the broccoli so as to not break the florets.
  • Scoop a good amount and spread on the toasted baguette.
  • Shave Parmesan on top and sprinkle almond flakes.
  • Voila!


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