Aaah yes, finally, the sun! That invites you to have a drink. And what's the point of having a drink without snacking? Correct. No bag. And so from your own Barts Cookbook: three tips for a delicious bruschetta (pronounced broesketta, in case you were wondering / since certain statements are often a thorn in the ear) for drinks. One with meat, one with fish and a vegetarian variant, all three with the new plant-based (vegan) becel.

3 x DELICIOUS BRUSCHETTAS FOR DRINKS

To enhance the taste of the bruschettas, I used three new products from Becel: Becel with coconut oil & almond oil, Becel with walnut oil and Becel with avocado oil & lime oil. I had noticed these before because of the colorful packaging and I can tell you, I was pleasantly surprised when I took a bite straight from the packaging (after purchase of course). Nom! Subtly delicious, while the taste is strong enough that you can spread the spread on your sandwich without any toppings. Also important: as mentioned, all three new Becel flavors are 100% vegetable, lactose-free, free of artificial colors or flavors and free of preservatives. Moreover, they spread easily straight from the refrigerator. That's how we like it!

Now, the bruschetta. Start by cutting 1 ciabatta loaf into slices so that you get about 15 slices. Place the slices on a baking tray, sprinkle with some olive oil and place in the oven at 10 degrees for about 180 minutes so that they become nice and crispy.

Bruschetta with mushrooms
5 slices of toasted ciabatta bread
Becel with coconut oil & almond oil
Tray (250 grams) of mushrooms
Fresh parsley
1/2 clove of garlic
Chili flakes
Paprika powder
Pepper
Salt

Finely chop the mushrooms, garlic and some of the parsley, and fry in a little oil for a few minutes. Season with the chili flakes, paprika powder and some salt and pepper.

Spread the toast with a layer of Becel with coconut oil & almond oil and then top it generously with the mushroom mixture. Finally, garnish with some fresh parsley. The subtle coconut-almond flavor of Becel gives this snack a delicious Asian touch.

Bruschetta with salmon
5 slices of toasted ciabatta bread
Becel with avocado oil & lime oil
100 grams of smoked salmon shreds
Capers
Red onion
Chives
mayonnaise
Lemon wedge

Spread a layer of Becel with avocado oil & lime oil on the toast. Top with the salmon pieces and garnish with the capers, red onion and chives. Mix a little mayonnaise with some lemon juice and spread a few drops of lemon mayo over the bruschetta. Finish with a pinch of pepper. Confession: Salmon and avocado are, for me, the perfect flavor match. Wonderfully fresh in taste. And the avocado/lime variant in this combination is definitely (for me) today's winner, so good!

Bruschetta with carpaccio
5 slices of toasted ciabatta bread
Becel with walnut oil
5 slices of carpaccio
iceberg lettuce
Pine nuts
2 tablespoons grated Parmesan
Truffle mayonnaise

Roast the pine nuts in a dry pan until golden brown. Spread a layer of Becel with walnut oil on the toast. Place a little iceberg lettuce and the carpaccio on top. Garnish with the pine nuts, Parmesan and truffle mayonnaise. The walnut flavor gives this bruschetta extra body with its soft/sweet taste. Really delicious in combination with the Parmesan too. And even better with a glass of bubbles!

cheers!

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