Hello lovelies, as you may already know I love snack plates and dips, which is why I have great recipes for you today: Finger food with bread. With these creative recipes you can bring some variety to your table and your guests will be amazed. I’m excited that these recipes have been created in a renewed cooperation with Swiss Bread* association. Here you can find the recipes of our last cooperation.
Bread is definitely a basic food for me and my family. We always have it at home. I love to bake my own bread, but I’m always very happy and grateful for the large selection of breads that can be bought in Switzerland. Good quality and a wholesome bread with healthy ingredients is important to me, as well as a production method that still follows traditions.
Today I want to show you with my recipes how creative you can be with bread. Due to spring I have selected the appropriate ingredients. In addition to wild garlic, I also used asparagus, rocket salad and spinach in my creations. It’s going to be colorful, healthy and definitely delicious – all recipes are summarized below.
Bruschetta with asparagus and wild garlic
First there is a classic with a twist, a bruschetta. I did not use Ciabatta, but a Rustico with grains. This goes very well with the aromatic topping of green asparagus, wild garlic and tomatoes. Of course you can also vary the ingredients and use white asparagus or basil.
Bread chips with rosemary and rocket cream cheese
The second creation is bread chips with rosemary and a fine rocket cream cheese. Any bread is suitable for this recipe and it’s also a great recipe to use up old bread. The bread chips are very delicious, very crispy and especially popular with kids. It’s great for dipping with the delicious, spicy cream cheese with rocket. Of course you can also serve veggie sticks with it and so you already have a whole starter plate ready.
Toast rolls with spinach hummus
In the last recipe I was inspired by sushi – yes, this is also possible with bread. The toast rolls were created with this idea, filled with a hummus with the certain green extra and fresh crunchy vegetables. Not only healthy, but also an eye catcher at the next starter menu. It’s great that you can be creative while rolling and use your favorite vegetables.
And here are all 3 recipes for Finger food with bread:
Finger food with bread: 3 delicious recipes
Bruschetta with asparagus & wild garlic
- 1 baguette bread e.g. Twister Rustico
- 500 gr 17.5 oz. green asparagus
- 1 Tsp lemon juice
- 1 pinch of sugar
- 250 gr 9 oz. cocktail tomatoes
- 30-50 gr 1-2 oz. fresh wild garlic (alternatively: basil)
- 1-2 shallots
- 5 Tbsp olive oil
Rosemary bread chips with rocket cream cheese:
- 1 loaf of bread e.g. urban Emmer bread
- 4-5 branches rosemary
- 5-6 Tbsp olive oil
- 1 Tbsp salt
- optional: 1 garlic clove
- 250 gr 9 oz. cream cheese or ricotta (vegan)
- 50 gr 2 oz. fresh rocket salad
- 2 tsp lemon juice
- 50 gr 2 oz. yogurt (e.g. coconut)
- 1 tsp salt
- 1-2 branches fresh rosemary
Toast rolls with spinach hummus
- 5-6 slices whole grain toast
- Various vegetables such as carrots kohlrabi, pepperoni, cucumber
- Spinach hummus:
- 1 glass chickpeas
- 1 garlic clove
- Juice of 1 lemon
- 3 Tbsp tahini
- 1/2 tsp cumin
- 1/2-1 tsp salt
- 1 tsp olive oil
- 1 hand full fresh leaf spinach
Bruschetta with asparagus & wild garlic:
- Slice the bread (approx. 1.5 cm/0.6“ thick), coat them with 2-3 Tbsp olive oil and slightly salt them
- 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)
- Cut off the wooden ends of the asparagus and then slice them (approx. 3-4cm/1-1.5“)
- 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
- Finely chop the tomatoes, the shallots and cut the wild garlic into thin stripes
- Mix everything in a bowl and add the warm asparagus
- Season with salt and pepper
- Place on top of the warm baguette breads and serve them
Rosemary bread chips with rocket cream cheese
- Cut the bread into thin slices
- Remove the rosemary leaves, mash them with oil and salt (optionally add 1 garlic clove) and coat the bread slices with it
- Bake them crispy in the oven at 170°C/338°F for approx. 20-25 minutes – turn them around after half time
- Wash the rocket salad and roughly chop it
- Mix with all other ingredients in a mixer or mash with a hand blender
- The rocket salad doesn’t have to be fully mashed, just as much as you like it
- Season again with salt and pepper and serve with the bread chips
- Toast rolls with spinach hummus
- Rinse the chickpeas and save the liquid
- Add all ingredients but the spinach into a mixer and blend them well
- Add some drain liquid if necessary until the hummus turns out nice and creamy
- Wash the leaf spinach, roughly chop it and mash along with the hummus
- Season with salt and cumin
- Cut the vegetables into thin stripes
- Shortly toast the toast and flatten with a rolling pin
- Cut them in half, coat them with hummus, place the veggies on top and roll them
- Serve with the remaining hummus
Did you know that not every single piece of bread that you can buy in stores really comes from Switzerland? I have to admit I was quite surprised when I heard this. Therefore double check when buying bread where it comes from, because I think it is especially important in such a traditional craft that you buy regionally.
If you choose Swiss bread, you can be sure that it’s tasty and high-quality baked goods with a regional origin. It also supports the entire value chain, our domestic operations and workforce. Switzerland is a real bread country, because the bread selection is huge: The domestic assortment comprises more than 200 different types of bread and small baked goods. And almost every canton and region today has its own bread.
I hope I was able to inspire you with my recipes and you are already looking forward to your next starter and choose to try one or two. I just can’t snack and dip enough :-). And so do the kids. Their favorite was definitely the bread chips and the toast rolls.
*Dieser Blogpost ist in Zusammenarbeit mit dem Verein Schweizer Brot entstanden. Die Rezepte sind meine eigenen.
This post is also available in: DE