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Für den Osterbrunch: 3 Rezepte mit Brot
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5 from 2 votes

Finger food with bread: 3 delicious recipes

Finger food with bread: 3 delicious recipes – bring some variety to your starters with these creative recipes that are guaranteed to be well received.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour

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:

  • 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

    Chips:

    • 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

    Cream cheese:

    • 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

    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

    Toast rolls:

    • 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

    Nutrition

    Serving: 3g