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FreistyleRecipes · Travel · Slow Living

Finger food with bread: 3 delicious recipes

Prep: 30 minCook: 30 minTotal: 60 minServings: 4 servings

Ingredients

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
  • Salt
  • Pepper

Rosemary bread chips with rocket cream cheese:

  • Chips:
  • 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

Cream cheese:

  • 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
  • Pepper
  • 1-2 branches fresh rosemary

Toast rolls with spinach hummus

  • 5-6 slices whole grain toast
  • Various vegetables such as carrots (kohlrabi, pepperoni, cucumber)
  • Sprouts/microgreens
  • 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

Instructions

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

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

Notes

A few tips from my kitchen: pick a hearty, good-quality bread, ideally with grains, since it carries the toppings and adds flavour. The bread chips are perfect for using up older bread and stay crisp for hours, so they are great to bake ahead. Make the spinach hummus and rocket cream cheese a day in advance and chill them; assemble the bruschetta and toast rolls just before serving. To scale for a bigger apéro, simply double the toppings and bake several trays of chips at once.

Source: frei-style.com/finger-food-with-bread-3-delicious-recipes