Monday, 13 May 2013

Bruschetta and Philadelphia Nibbles

Sadly I can't claim this recipe as my own. My wonderful friend Florence Clark makes these ten times better than me. They are so easy, but still sophisticated and delicious.

Ingredients (makes about 60 nibbles)

for the topping - 

300g of philadelphia cheese
100g basil, chopped
6-8 tomatoes, finely chopped (less tomato juice is better)
1/2 red onion, chopped finely
2 small cloves of garlic, crushed or finely chopped
1 tbsp good quality olive oil
2 tsp lemon juice
salt and pepper

for the base -

2 large french baguettes, sliced quite thinly
olive oil to drizzle (I used vegetable oil, student luxuries)

1. Start by pre heating the oven to 200°c. 

2. While the oven is warming, cut up the baguettes and arrange the slices face down on baking trays. Drizzle with oil and place in the oven (once it is warm) for roughly 8 minutes, until golden and crispy.

3. Add all the topping ingredients, apart from the philadelphia, to a bowl and mix thoroughly. 

4. Once the baguettes are cooked, leave them to cool before spreading with philadelphia cheese. Then top with the tomato mixture to make a delicious bruschetta nibble to munch on.

You can also make bigger versions of these nibbles on ciabatta bread to eat as an open sandwich. 

Or spice up your salad using the tomato topping.

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