Tart London make a trio of bruschetta

Jemima Jones and Lucy Carr-Ellison prepare an easy trio of all-day bruschetta
Tart London's trio of bruschetta

We’re big fans of bruschetta.

This traditional antipasto, consisting of grilled bread rubbed with olive oil and salt, is then finished with all manner of toppings, depending on where you are in the Mediterranean: tomato, garlic, grilled vegetables, anchovies, cured meats or cheese.

It’s an incredibly useful dish whether you’re serving it at a drinks party or for breakfast, topped with wilted spinach and a poached egg. One of our go-to lunches when we’re busy is toasted sourdough topped with sliced avocado, smoked mackerel, fresh chilli, lime and basil, drizzled with olive oil. In the evenings when we fall through the door tired, hungry and in need of a recipe for one, we stir fry all the greens that we have in the fridge — usually a mix of spring onion, spinach, kale, peas and sugar snaps — then pile them on top of the sourdough, along with crumbled feta and lashings of spicy sauce. It’s ready so fast you barely have time to take a sip of that glass of white wine.

Tart whip up lunch in boiler suits

Here, we’ve made a trio of bruschetta using rich, tangy and deliciously creamy labneh, a Middle Eastern cheese made from strained yoghurt. We love the poached rhubarb and honeycomb version for breakfast, which is just what you want on a bright morning, with a steaming hot coffee and the sun on your face — enough to put a spring in your step for the whole day ahead.

A trio of bruschetta

Serves 3

Ingredients

600ml plain yoghurt, for the labneh

Three slices of sourdough

Olive oil to drizzle

Salt and pepper

Asparagus and truffle topping

Handful of asparagus spears

1 small red onion, cut into wedges

Squeeze of runny honey

Truffle oil to drizzle

Sliced truffle (optional)

Tomato and roast garlic topping

1 garlic bulb

Handful of baby tomatoes

Balsamic to drizzle

Small handful of basil

Poached rhubarb and honeycomb topping

2 sticks of rhubarb, cut into 1 inch chunks

1 tsp caster sugar

1 tbsp elderflower cordial

1 tbsp honeycomb (or a drizzle of runny honey)

Sprinkle of thyme leaves and flowers

Method

To make the labneh, place the yoghurt in a muslin cloth or a clean dishcloth, fold the sides together and tie tightly, before placing in a sieve and hanging over a bowl for a few hours or overnight. Take the labneh out of the cloth and place in a bowl, where it will keep in the fridge for about 3 days. For all 3 bruschetta, drizzle a slice of toasted sourdough with olive oil before spreading generously with labneh.

Asparagus and truffle: heat the oven to 200C. Place the asparagus spears and red onion (slightly separate the layers first) on a baking dray, drizzle with olive oil and season. Roast in the oven for 10-15 minutes until golden. Place on top of the labneh-topped sourdough, drizzle with honey and truffle oil and sprinkle with sliced truffle if you’d like.

Tomato and roast garlic: heat the oven to 200C. Place tomatoes and garlic on a baking tray, drizzle with olive oil and season. Roast for 15 minutes, then take out and leave to cool. Squeeze the garlic onto the labneh-topped sourdough, followed by the tomatoes, a drizzle of balsamic and a sprinkling of chopped basil.

Poached rhubarb and honeycomb: heat the oven to 190C. Toss the rhubarb with the sugar and elderflower, then poach in the oven for five minutes, take out and leave to cool. Place on top of the labneh-topped sourdough and sprinkle with honeycomb (or honey), thyme leaves and flowers, if you can find them.

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