Sometimes you discover by chance a recipe that becomes a keeper. This happened to David when he was looking for a festive appetiser for the holidays. Something that is easy to make for a large group and does not immediately break the bank. He ended up with antipasti and experimented with different bruschettas. This version with Parmesan cream and aubergine fries turned out to be an absolute winner. Since then, it regularly ends up on the drinks board.
Festive starter: bruschetta with Parmesan cream
Bruschetta is one of those dishes that proves that simple is often best. It originates in Italy, where people have been toasting slices of bread and smearing them with garlic and olive oil for centuries. Today, the variations are endless: from the classic tomato-basil version to luxurious combinations with truffle, burrata, grilled vegetables or with Parmesan cream so. The secret is in the quality of the ingredients. A good piece of bread - preferably firm sourdough or a rustic ciabatta - is the basis. And if you then also work with fresh, tasty toppings, you will have a delicious snack on the table without much effort.
Bruschetta with Parmesan cream and aubergine fries
Kitchenware
- frying pan
- saucepan with spoon
- grater for Parmesan cheese
- plate or dish to arrange and serve the bruschetta on
Ingredients
- sourdough bread
- 1 aubergine
- 1 packet of mascarpone 250 gr
- 1 piece Parmesan cheese
- 2 cloves of garlic
- oil for frying
- pinch of pepper
Instructions
- Cut the aubergine into thick chips.
- Heat the oil in a pan and deep-fry the aubergine in small portions until golden brown. Drain (e.g. on kitchen paper).
- Heat 125g of mascarpone in a saucepan over low heat. Grate in a good chunk of Parmesan cheese (about half a tip) and keep stirring until it becomes a creamy cream.
- Toast the slices of sourdough bread and drizzle with a little olive oil. Rub a clove of garlic over the bread for extra flavour.
- Top the bruschetta: spread a generous spoonful of Parmesan cream on the bread, top with some aubergine fries, a little pepper and grate some more Parmesan cheese on top. Buon appetito!
More festive recipes
- Also see: vegan pancakes.
- Also see: portobello stuffed with goat cheese and honey.
- Also see: this vegan Italian drinks board in which this bruschetta would not be out of place either.
- Also see: You can also make sourdough bread very well yourself. Check out the step-by-step plan.
Photo credits: thegreenlist.nl.
