Bruschetta on Pineapple sauce

Bruchetta

About:

Bruschetta is an Italian appetizer recipe made toasted crusty bread with your favourite toppings. Here I used tomato, bell peppers, onion and sweet ripe pineapple as toppings. Using pineapple juice as a spread makes the bread tangy and sweet with its flavour.

I used homemade sourdough bread (Recipe link), alternatively any bread can be used.

Enjoy this Italian bread

Yields: 8-10 servings
Preparation time: 10 minutes
Baking time: 5 minutes

Ingredients:

  • Bruschetta-10slices (recipe link)
  • Chopped fresh pineapple-1cup (canned pineapple can be used alternatively)
  • Chopped tomatoes-2medium
  • Chopped bell pepper/capsicum-1medium
  • Chopped onions-1medium
  • Salt- to taste
  • Ground black pepper-to taste
  • Balsamic vinegar-2tbsp-3tbsp (or as per taste)
  • Low-fat grated cheese-for topping

I used pineapple juice to spread on the bread (Alternatively any sauce can be used)

Procedure:

  • In a large bowl, mix onion, tomatoes, pine apple, bell peppers/capsicum using a large metal spoon and taking care not the mash any tomatoes/veggies.
  • Add in salt, pepper, balsamic vinegar– mix well. (better to prepare this ahead and refrigerate 1-2hours before serving- as this allow the flavours to soak and blend together)
  • Slice the baguette loaf diagonally, into thick slices and spread pinapple juice (or any sauce of choice) , top it up with topping mixture, cheese.
  • Pre-heat the oven at 200deg c, line the baking tray.
  • Arrange the topped bruschetta slices and bake for 4-5minutes/until cheese melts.

Note:

  • Make bread at home using brown bread flour and a whole wheat flour (Recipe – Click here)
  • Toppings can be altered as per the taste.
  • This can be relished even without toasting.

I am bringing this recipe to Angie’s FF#39; Mary’s Real Food Friday #61

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on October 15, 2014, in Appetizers, International, Main Course and tagged . Bookmark the permalink. 32 Comments.

  1. Lovely combination of flavours, Chitra!

    Like

  2. Yum ❀ Love the photo πŸ™‚

    Liked by 1 person

  3. This i will definitely try – thank you, Chitra

    Liked by 1 person

  4. Wow this sounds interesting. Never tried bruschetta with pineapple. But anything with pineapple I am all for it πŸ™‚

    Liked by 1 person

  5. Reblogged this on Chef Ceaser.

    Like

  6. Pineapple bruschetta – genius! Such a good missing summer already treat.

    Liked by 1 person

  7. Reblogged this on rosemondemarchand.wordpress.com gratuit and commented:
    cette recette a l’air tres bon!appetissant non!

    Like

  8. Healthy tasty goodness πŸ˜€

    Liked by 1 person

  9. I like your version of bruschetta a lot, especially with the addition of pineapple and then adding juice must make it very tasty πŸ™‚

    Liked by 1 person

  10. Awesome summery festive bruschetta! I’ve never had a pineapple bruschetta but why not? Thank you for bringing! Have a healthy happy weekend!

    Liked by 1 person

  11. Wow! Pineapple sauce? I could almost smell these babies from here. What a lovely meal. πŸ˜€

    Liked by 1 person

  12. This sounds fabulous. I love the idea of the pineapple juice. Thanks for sharing on Real Food Fridays blog hop. Pinned & twitted.

    Like

  1. Pingback: Fiesta Friday Birthday Edition (FF39) | The Novice Gardener

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