A graphic in dark blue with outlines of a cooking pot and a chopping board with knife and vegetables.


With Jules



The base ingredients for all the bruschetta options below consist of 2 baguettes of choice, rubbed with two garlic cloves and 50ml olive oil then toasted and topped with ingredients.

All of these can be served cold, or warmed by toasting in the oven at 180°C for 4-5 minutes.

Ratatouille bruschetta


  • 80g mixed peppers, chopped
  • 10g onion, chopped finely
  • 40g aubergine chopped fine
  • 5g chopped olives
  • 4g mixed herbs of choice
  • 10g tomato sauce for spread

PREP: Sauté the onions and garlic in olive oil. Add peppers, aubergines and tomatoes once cooked season and add chopped herbs.

Asparagus, mozzarella & olives with hummus bruschetta


  • 12 asparagus spears
  • 2 balls fresh Mozzarella (or 100g grated)
  • 50g olives
  • 80g hummus

NB: Feel free to replace asparagus with slice tomatoes or with any desired roast veg or pickled veg.

Anchovies, red onion & cucumber bruschetta with dill crème fraiche


  • 100g anchovy fillets (tinned)
  • 60g thinly sliced red onion
  • 60g thinly sliced cucumber
  • 60g dill
  • 70g crème fraiche

NB: Mix dill with crème fraiche and spread on a toasted garlic baguette and top up with sliced red onion, cucumber and anchovies. Can also be served hot by using caramelized red onion and anchovies topped with goats cheese and slightly melted in the oven if preferred.

Mackerel, French bean & coconut bruschetta


  • 200g tinned mackerel of choice
  • 100g French beans, trimmed and sliced, then blanched and sauteed
  • 40g fresh grated coconut

Brie, mango & chutney bruschetta


  • 16 thin slices Brie cheese
  • 80 sliced mango
  • 5g chives