This bruschetta tastes absolutely delicious, a welcome change from the usual fare. It is sweet and spicy and salty, all at once, and is a great way to use up the last bits of any tangy marmalade that you might have lying around in your kitchen.
I have Vidya Narayan of Masala Chilli to thank for this recipe. It was she who gave me the idea. 🙂
Now, let’s see how I made this bruschetta with lemon marmalade and stir-fried veggies, shall we?
- 4 slices of bread
- 4-5 pieces of baby corn, chopped finely
- 1 small onion, chopped finely
- 4-5 medium-sized mushrooms, chopped
- Salt, to taste
- Lemon marmalade, as needed (I used Bhuira)
- Chilli powder, to taste
- Grated cheddar cheese, as needed (I used Amul)
- Mixed Italian herbs, as needed
- Paprika, as needed
- Sun-dried tomato-infused olive oil, as needed (I used the oil from home-made sun-dried tomatoes)
- 1 tablespoon olive oil
- Let us first get the stir-fried veggies ready. Heat the olive oil a bit, and add in the chopped onion, mushrooms and baby corn.
- Add salt and red chili powder to taste. Mix well.
- Stir fry the veggies till they are cooked, but not overly mushy. Switch off the gas. Mix in a little mixed Italian herbs.
- Allow the stir-fried veggies to cool down a bit, while you get the base ready. For this, cut each slice of bread into half.
- Heat a pan till droplets of water dance on it. Place four pieces of bread on it. Drizzle some sun-dried tomato-infused olive oil over one side of the bread. Toast.
- Flip the bread pieces over to the other side. Drizzle some more sun-dried tomato-infused olive oil. Toast some more. Switch off gas and place the bread pieces in a serving plate.
- Prepare all the bread pieces in a similar way.
- Spread lemon marmalade evenly over the toasted bread pieces. Use as much or as little as you want. Spread the veggies on top, and add some grated cheese. Add a dash of paprika and mixed Italian herbs. Serve hot.
- You can keep the bread as crisp as you want.
- Let your personal taste preferences dictate the quantity of lemon marmalade, cheese, sun-dried tomato-infused olive oil, paprika and mixed Italian herbs that you want to use.
- I have used lemon marmalade here, as I wanted to use up the little bit that I had left over. If you don’t have lemon marmalade, any other tangy marmalade would do.
- You could use any kind of (preferably, thick) bread to make this bruschetta. I had whole wheat bread handy, so I used it.
- Sun-dried tomato-infused olive oil is nothing but the residual olive oil from a bottle of sun-dried tomatoes. It has the scent of sun-dried tomatoes infused in it.
- You could use other veggies like zucchini, capsicum, etc. I used whatever I had handy in the kitchen at the moment.
You like? Do try out this bruschetta with lemon marmalade and stir-fried veggies as a snack or side. It is super easy to make!