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My favourite sweet and savoury bruschetta to share

  • Prep time
    15 minutes
  • Cooking time
    10 minutes
  • 2 portions

Ingredients

Croutons

  • 2 slices of La Boulangerie St-Méthode Campagnolo Sesame Oat Bread
  • 23 ml (1½ tbsp.) olive oil
  • ½ ml (1/8 tsp.) oregano
  • ½ ml (1/8 tsp.) thyme

Bruschetta

  • 75 ml (¼ cup) seedless cucumber, finely chopped
  • 75 ml (¼ cup) strawberries, cut into small cubes
  • 15 ml (1 tbsp.) fresh basil, finely chopped
  • 30 ml (2 tbsp.) feta, cut into small cubes
  • 1 ml (¼ tsp.) lemon juice
  • 3 ml (½ tsp.) maple syrup
  • 8 ml (½ tbsp.) French shallots, finely chopped

Preparation

Preheat the oven to 190o C (375o F). Cut the slices of bread in 4, and place them on a baking sheet. Mix the oil with the oregano and thyme. Lightly daub the bread with the olive oil mixture, and bake for 4-6 minutes or until crispy.

Combine the ingredients for the bruschetta and set aside. When ready to serve, place the bruschetta mixture on the croutons and enjoy!

 

*Recipe and picture courtesy of Épices, Miel et Gourmandises