Finger food with bread: 3 delicious recipes

Bruschetta with asparagus & wild garlic:

• 1baguette bread e.g. Twister Rustico
• 500gr17.5 oz. green asparagus
• 1Tsplemon juice
• 1pinchof sugar
• 250gr9 oz. cocktail tomatoes
• 30-50gr1-2 oz. fresh wild garlic (alternatively: basil)
• 1-2shallots
• 5Tbspolive oil
• Salt
• Pepper

Rosemary bread chips with rocket cream cheese:

• Chips:
• 1loaf of bread e.g. urban Emmer bread
• 4-5branches rosemary
• 5-6Tbspolive oil
• 1Tbspsalt
• optional: 1 garlic clove

Cream cheese:

• 250gr9 oz. cream cheese or ricotta (vegan)
• 50gr2 oz. fresh rocket salad
• 2tsplemon juice
• 50gr2 oz. yogurt (e.g. coconut)
• 1tspsalt
• Pepper
• 1-2branches fresh rosemary

Toast rolls with spinach hummus:

• 5-6sliceswhole grain toast
• Various vegetables such as carrots kohlrabi, pepperoni, cucumber
• Sprouts/microgreens
• Spinach hummus:
• 1glass chickpeas
• 1garlic clove
• Juice of 1 lemon
• 3Tbsptahini
• 1/2tspcumin
• 1/2-1tspsalt
• 1tspolive oil
• 1hand full fresh leaf spinach

Bruschetta with asparagus & wild garlic

1. Slice the bread (approx. 1.5 cm/0.6“ thick), coat them with 2-3 Tbsp olive oil and slightly salt them
2. Roast them in the oven at 180°C/356°F for 10-15 minutes (keep an eye on them and possibly take them out earlier)
3. Cut off the wooden ends of the asparagus and then slice them (approx. 3-4cm/1-1.5“)
4. Heat up the olive oil in a pan and roast the asparagus for 5-7 minutes, season them with lemon juice, some salt and a pinch of sugar
5. Finely chop the tomatoes, the shallots and cut the wild garlic into thin stripes
6. Mix everything in a bowl and add the warm asparagus
7. Season with salt and pepper
8. Place on top of the warm baguette breads and serve them

Chips

1. Cut the bread into thin slices
2. Remove the rosemary leaves, mash them with oil and salt (optionally add 1 garlic clove) and coat the bread slices with it
3. Bake them crispy in the oven at 170°C/338°F for approx. 20-25 minutes – turn them around after half time

Cream cheese

1. Wash the rocket salad and roughly chop it
2. Mix with all other ingredients in a mixer or mash with a hand blender
3. The rocket salad doesn’t have to be fully mashed, just as much as you like it
4. Season again with salt and pepper and serve with the bread chips
5. Toast rolls with spinach hummus

Hummus

1. Rinse the chickpeas and save the liquid
2. Add all ingredients but the spinach into a mixer and blend them well
3. Add some drain liquid if necessary until the hummus turns out nice and creamy
4. Wash the leaf spinach, roughly chop it and mash along with the hummus
5. Season with salt and cumin

Toast rolls

1. Cut the vegetables into thin stripes
2. Shortly toast the toast and flatten with a rolling pin
3. Cut them in half, coat them with hummus, place the veggies on top and roll them
4. Serve with the remaining hummus