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3 x WINTER BRUSCHETTA

Let’s talk bruschetta on this beautiful sunny Sunday! I loooooove bruschetta! But for me it has always been a typical summer dish. Don’t you just think of summer immediately when you think of bruschetta? It’s such an easy dish to prepare and perfect for both for lunch or for dinner, at least when it’s hot outside.
But then I was thinking why eat bruschetta only in summer? The best part of bruschetta is that you can eat it any way you like! So that means that you can change the toppings and make it more appropriate to eat in winter. For me in winter the toppings must be more filling. Just a bit of tomatoes with basil which I love in summer, is not enough for me in winter. So I came up with 3 different types of toppings which are incredibly good and tasty and completely winterish!
The first one is a vegetarian one with a beetroot ricotta spread topped with some sweet pear and sunflower seeds. If you love sweet, you will love this one!
The second one, my personal favorite, reminds me of a pizza I used to order a lot when I was younger prosciutto e fungi in combination with a meat dish I learned when living in Rome: very thin meat slices  sautéed with rocket salad and balsamic vinegar. This bruschetta with prosciutto, mushroom and rocket in balsamic vinegar and topped with some pine nuts is an absolute winner!
The last one, with a chickpea purée topped with salty bacon and sweet corn is another delight! And another idea on how to eat more chickpeas as they are so healthy!
And yes, all 3 of these winter bruschetta are super easy to prepare!
Winter Bruschetta
Beetroot, Ricotta & Pear Bruschetta
1 small beetroot
125 g // 1/2 cup ricotta cheese
1/2 pear (grated)
handful sunflower seeds
1 tsp thyme
2 bread slices (e.g. ciabatta)
garlic clove

Put beetroot, ricotta and thyme in a blender and blend until smooth.
Grate the pear. Tip : make sure you pear is not ripe! I used a very ripe pear and that doesn’t work well (you can see that in the photo..oops)!!
Grill the bread slices in a grill pan. Once grilled rub the garlic clove over the warm bread slices.
Spread beetroot-ricotta mixture on top of the bread. Place some grated pear and sunflower seeds on top.

Winter Bruschetta
Prosciutto, Mushroom & Rocket Bruschetta
2 large slices of ham
200 g // champignon mushroom
3 handfuls of rocket salad
handful of pine nuts
olive oil
balsamic vinegar
2 bread slices (e.g. ciabatta)
garlic clove

Heat a bit of olive oil in a skillet and sauté the mushrooms for a 3/4 minutes. Add rocket salad and balsamic vinegar (more or less 3 tbsp) and leave over medium heat for another 3/4 minutes.
Grill the bread slices in a grill pan. Once grilled rub the garlic clove over the warm bread slices.
Place a slice of ham on the bread. Put some mushrooms with rocket on top and sprinkle some pine nuts on top.

Winter Bruschetta
Chickpea, Bacon & Corn Bruschetta
200 g // 1 cup chickpeas
4 slices bacon ( I used speck Alto Adige)
100 g // 1/2 cup corn
olive oil
2 bread slices (e.g. ciabatta)
garlic clove

Heat a bit of olive oil in a skillet and fry the bacon slices on both sides for 2/3 minutes. Transfer the slices to a paper towel-covered plate and allow the paper towel to soak up any excess fat. Cut the bacon into small pieces.
If you use fresh chickpeas make sure you soak them for 8 hours or overnight. Put chickpeas, 1 tbsp bacon and 1 tsp olive oil in a blender and blend until smooth.
Grill the bread slices in a grill pan. Once grilled rub the garlic clove over the warm bread slices.
Spread chickpea purée on bread slices. Put some bacon and corn on top.

Enjoy! ♥

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