Bruschetta three ways

SERVES: 6 TIME TO MAKE: Less than 30 minutes

These toasted morsels taste best when grilled over hot coals.




  • 1 loaf PnP Sourdough bread
  • 1 glug PnP Finest olive oil
  • 4 cloves PnP garlic cloves, peeled
  • 400 grams ripe tomatoes, thickly sliced, mixed, (cherry and regular)
  • 1 handful PnP fresh basil
  • 1 can cannellini beans
  • 1 medium lemon, halved
  • 1 pinch PnP salt
  • 1 packet rocket, watercress and mizuna salad
  • 1 cup ricotta cheese
  • 1 dash honey, for drizzling
  • 30 ml pine nuts
  • 1 tsp PnP rosemary, chopped



  • Slice bread and brush with olive oil on both sides. Chargrill over medium coals or in a pan.
  • Rub bread with a little garlic.
  • Top one third of bruschetta with tomato slices and basil.
  • Blitz cannellini beans with ½ clove grated garlic and a glug of olive oil until smooth.
  • Squeeze over lemon juice to taste, season and spread over another a third of bruschetta.
  • Top with rocket.
  • Top remaining bruschetta with ricotta and drizzle with honey.
  • Scatter over pine nuts and rosemary.
  • Place all the bruschetta on a platter, drizzle with olive oil and season. Serve immediately.

Cook’s tip

  • Don’t prepare this dish in advance, as the bread will become soggy and chewy.