Bruschetta Platter

Name: Bruschetta Platter
Cuisine: Irish
Ingredients: about 24 slices country bread; 4 tbsp extra virgin olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 tbsp rapeseed oil; 1 red onion, thinly sliced; 100 g (4 oz) ready-to-eat figs, finely chopped; 1 garlic clove, crushed; 1 garlic clove, crushed; 75 ml (3 fl oz) red wine; 1 tbsp balsamic vinegar; ½ tsp caster sugar; ½ tsp chopped fresh thyme; 175 g (6 oz) ripe Brie, cut into thin slices; 50 g (2 oz) crème fraîche; 1 tbsp creamed horseradish; 2 tsp wholegrain mustard; 6 slices air-dried beef, cut in half (at room temperature); 6 tbsp beetroot relish (from a jar); 25 g (1 oz) fresh small watercress sprigs; 25 g (1 oz) walnut halves, toasted; 15 g (½ oz) Parmesan shavings; 75 g (3 oz) ricotta cheese; 1 tbsp basil pesto (shop-bought); 8 slices Parma ham; 25 g (1 oz) wild rocket, tough stalks removed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Bruschetta makes delicious, simple nibbles and can look very impressive when laid out on platters. Alternatively, use slices of French batons to make little bruschetta (crostini). Don’t be tempted to make this too far in advance, as the bread goes soggy.

Ingredients

Bruschetta:

about 24 slices country bread
1 garlic clove, halved
4

Europe
Ireland
Starter

Method

To prepare the bruschetta, preheat the grill or a griddle pan and use it to toast the bread on both sides. Remove from the heat and immediately rub one side with a piece of garlic, then drizzle over the olive oil.

To make the fig jam for the Brie topping, heat the oil in a pan over a medium heat and sauté the red onion for 10 minutes, until softened. Stir in the figs, garlic, red wine a