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.
Ingredients:
- 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
Method:
- 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!