Preparation time: 20 min
Difficulty: easy
Servings: one platter
Ingredients:
- VERDINO VEGAN FETA – 200 G
- VERDINO PLANT-BASED CHEDDAR 80 G
- APIO – 100 G
- CARROTS – 100 G
- VERDINO PLANT-BASED MORTADELLA WITH PISTACHIO – 200 G
- KALAMATA OLIVES – 100 G
BRUSCHETTA WITH SAUTE TOMATOES AND VEGETABLE SPREAD WITH ROASTED PEPPERS:
- VERDINO VEGETABLE SPREAD WITH ROASTED PEPPERS – 180 G
- HOMEMADE BREAD (PAVE, WITH SOURDOUGH STARTER) – 1 PCS
- CHERRY TOMATOES – 200 G
- BASIL – 20 G
- GARLIC – 10 G
- OLIVE OIL – 50 ML
BRUSCHETTA WITH MUSHROOM BLEND:
- VERDINO VEGETABLE SPREAD WITH MUSHROOMS – 180 G
- CHAMPIGNON MUSHROOMS – 100 G
- OYSTER MUSHROOMS – 100 G
- DILL – 1 BUNCH
- OLIVE OIL – 50 ML
- THYME – 2 G
SAUCE FOR VEGETABLES:
- VEGETABLE YOGURT – 150 G
- EGGLESS MAYONNAISE – 100 G
- RED ONIONS – 30 G
- GARLIC – 5 G
- PARSLEY – 1 TABLESPOON
- DILL – 1 TABLESPOON
- JUICE FROM 1/2 LEMON
- SALT – 1 G
- PEPPER – 1 G
Cooking:
Bruschetta with mushrooms:
1. Rinse the mushrooms and cut in dices. Heat a pan with a bit of olive oil and sauté the mushrooms for 2 minutes. At the end, add chopped dill, salt and pepper to taste. Cut the bread for bruschetta in thicker slices, sprinkle olive oil and dried thyme, then toast both sides in the preheated frying pan. Spread the vegetable spread on each toast and top with the mushroom sauté.
Bruschetta with tomatoes:
2. Heat a saucepan with a bit of olive oil, add garlic and tomatoes. Leave the saucepan over heat only until the oil warms up a bit, add basil leaves, salt and pepper, then leave aside in a plate. Cut the bread for bruschetta in thicker slices, sprinkle olive oil and dried thyme, then toast in the preheated frying pan. Spread the vegetable spread on each toast and top with the tomato sauté.
Sauce:
3. Mix all ingredients in a stainless-steel bowl and let it chill until plating. Wash the vegetables and cut them in sticks.
Arrange the bruschetta on a platter, with vegetables, yogurt sauce, olives, Verdino plant-based starters.
