MENU
BSA
Retail Member Stores & Sandwich Bars
Soloist Member Stores & Sandwich Bars
EVENTS
British Sandwich Designer of the Year
SANDWICH INDUSTRY
Sandwich Recipes
Beef | Cheese | Chicken | Fish & Seafood | Ham | Other Meats | Vegetarian | Diplicious
Toasted Bruchetta with Salsa and Mozarella
Prep: 10 mins
Cook: 10 mins
Makes 12
Ingredients
- half a baguette
- 4 tbsp olive oil
- 1 (200g) pot of Salsa dip
- 1 (100g) mozzarella cheese
- coriander leaves to garnish
Method
- Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Slice the bread into about 12 (15mm) thick slices; discard the end pieces. Lay the slices in a single layer on a large baking sheet.
- Drizzle half of the olive oil over the top side of the bread, turn over the slices and drizzle over the remaining oil.
- Bake the bread for 10 mins until it is pale golden and crisp. Remove from the oven and cool slightly.
- Arrange the bruschetta on a serving platter then top each with a spoonful of Salsa dip. Tear the mozzarella into small pieces and pop a piece on top of each, finally decorate with coriander leaves. Serve within 10 mins of topping. Great served for a party nibble.