Fresh & Mediterranean · veggie variant
Bruschetta rounds from the oven
The opener of every Experience: rounds of twenty bruschetta at a time, five variations per board. The bread goes in the oven, the barbecue stays free for the meat — and there's always something warm on the table.
Ingredients (approx. 60 pieces)
- 3 baguettes, cut into slices of one and a half centimetres
- Olive oil, coarse sea salt and black pepper
- 2 cloves of garlic, whole
- Truffle mayo and thinly sliced bavette
- Chimichurri and bavette
- Tomato with fresh oregano
- Salmon-dill spread
- Avocado spread with prawns
Method
- Preheat the oven to 200°C. Brush the slices with olive oil and season with salt and pepper.
- Bake for 8 to 10 minutes until golden brown, and straight out of the oven, scrape a clove of garlic across the warm surface.
- Top per round: spreads first, then the briefly grilled meat, fresh herbs last.
- Work in rounds of about 20 pieces, so every board heads into the garden warm.
Tip from the guru
Make the avocado spread just before serving — that keeps it bright green. Count on four pieces per guest; the kids usually sit this round out.
Veggie variant: The tomato-oregano and avocado-prawn-without-the-prawn variations are fully vegetarian.
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