By Nikita Toppo
Breakfast is the fuel to kick-start our day so it must be packed with essential nutrients. So, here is the recipe to prepare a healthy and tasty bruschetta loaded with seasonal vegetables.
30 gm baguette (grilled slices), 20 gm black olive tapenade, 35 gm artichoke hearts (grilled), 5 gm lettuce arugula (trimmed), 50 gm tomato confit, 3 gm fresh basil leaves, 3 gm mint leaves, 20 gm zucchini, 30 gm goat cheese, 8 gm parmesan cheese shavings, 20 gm mozzarella cheese
Spread olive paste on all three pieces of bread evenly. On the first slice arrange grilled artichoke hearts garnish with parmesan.
On the second slice arrange tomato confit & mozzarella with garlic, onion & basil. On the third slice arrange goat cheese, minted grilled zucchini and garnish with mint leaf.
Arrange all slices on a platter, make a quenelle of olive paste and arrange on a corner of the plate. Serve.