Bruschetta a la española

Cucumber variation

Ingredients

  • 1 slice of bread
  • 2 slices of jamón ibérico
  • Several cucumber slices
  • 4 or 5 cherry tomatoes
  • ¼ of a mozzarella ball
  • Parmesan
  • Olive oil
  • Garlic

Preparation

  • Drizzle olive oil onto the slice of bread then place in the oven for 5 minutes at 200 °C. Once the base has finished cooking, scrape a clove of garlic across the surface.
  • Add a couple of pieces of mozzarella as well as the slices of ham and cherry tomatoes, then place the bruschetta back in the oven for 5-6 minutes at 200 °C, so the cheese melts and the ham becomes crispy at the tips.
  • Once done add the cucumber slices and the cherry tomatoes (sliced in two) as garnishing alongside some slices of the ham, then top with a pinch of parmesan.

Mixed pepper variation

Ingredients

  • 1 slice of bread
  • 3-4 slices of lomo or chorizo
  • Several cucumber slices
  • 2-3 tablespoons of roasted peppers
  • ¼ of a mozzarella ball
  • 1 piece of Laughing Cow-style processed cheese
  • Parmesan
  • Olive oil
  • Oregano
  • Garlic

Preparation

  • Drizzle olive oil onto the slice of bread then place in the oven for 5 minutes at 200 °C. Once the base has finished cooking, scrape a clove of garlic across the surface.
  • Add several small pieces of mozzarella, the processed cheese, several slices of roasted peppers and the slices of lomo or chorizo and place the bruschetta in the oven for 5-6 minutes at 200 °C, or however long it takes for the cheese to melt.
  • Once done add the fresh vegetables as garnishing alongside some of the ham and top with a pinch of parmesan.

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