We all know that the Impromptu Festive Season party has its challenges. When you hear yourself (or your beloved, or your darling progeny) invite the mob you’ve spent the afternoon with at the beach or park back to yours for eats, in the words of Douglas Adams (Hitchhiker’s Guide to the Galaxy), “Don’t Panic”.
Or ‘The Invite’ to the Impromptu Festive Season Party.
“Don’t Panic”. Here is the answer to “What can I give them?” or “What should I bring?”
Bruchetta with toppings
Easy to do – all ready done – Monjay Mezza Dip from Harvest Hub in your fridge ready to go with some slices of carrot, cucumber, celery, zucchini – Tzatziki Dip, Garlic Dip, Hommus Dip (which is the smoothest and most pleasant dip), Eggplant Dip, Chilli Dip, Tahini Dip. Use the Dip for a Bruschetta topping on sourdough bread.
Bruschetta – Bowen’s sourdough bread is perfect for the Bruschetta. On arrival take the loaf, thickly slice it, and pop it into a freezer bag (or two) to work this wonder whenever you need. New to Harvest Hub, but also good are the Baby Focaccani with Herbs. They can be sliced in half and frozen. Descending horde? No problem.
Delegate – Slicing, dicing and topping all happens faster when yours isn’t the only pair of hands. Set one of your party to toaster or griller duty or, if you’re lucky enough, to watching the griller on the BBQ. You want that loaf toasted into golden brown slices.
If no Monjay Mezza Dip in the fridge then make your own toppings from seasonal, Sydney Basin Produce.
We’ve talked about flavour-trees for soups in previous blogs and the idea is useful for toppings.
Bruchetta toppings – The inspiration for flavour is Italian, with an emphasis on basil, garlic and olive oil. If you’re out of basil but have coriander, use that. Mint works with everything here but the tomato. Thyme and lemon thyme are also ways to make flavour everything. If you don’t have any fresh herbs a half teaspoon of Spice Peddlar’s Taste of Tuscany will do in a pinch. There are Printable toppings recipes below for Tomato Italia, Farm Mushroom and Baba Ganoush (Eggplant).
If your herbs have done a Swan Dive looking limp on the bench then fill a basin of water, pop in some ice and give them a good soak. They spring into a ‘tour jet’ (leap). Dry off in some paper towels and they are ready for work.
So put on a little Bruchetta topping and get dipping for the Impromptu Festive Season party.
- 4 Tomato, chopped
- 1/4 bunch Basil, finely chopped – substitute coriander or parsley
- 1 x garlic, crushed
- 10 ml Olive oil
- Pinch of salt
- freshly ground pepper to taste
- red onion, finely sliced (optional)
- fresh chilli, finely sliced (optional)
- Too easy.
- Put all ingredients in a bowl. Stir then spread on bread or biscuits.
- 150gm mushrooms, thinly sliced
- 1 x thyme, crushed or 1/4tsp or lemon thyme leaves,
- 2 cloves garlic, crushed
- lemon juice or 5 ml of vinegar
- freshly ground pepper
- In a frypan place olive oil then sautee mushroom. To add some zap add a little chopped chilli. Then add thyme, garlic, lemon juice and pepper. let cool then spread on bruschetta.
- 2 x cloves garlic, crushed
- 2 tbs olive oil
- basil, mint or coriander, finely chopped
- chilli, finely chopped
- red onion, finely sliced
- yoghurt ot Tahini to extend
- Prick the eggplant all over with a fork and roast in the oven 180C. If time is of the essence, or turning on the oven will make the house too hot, prick the eggplant with the fork, cut it in half and steam until cooked in the microwave (5-8 mins).
- When it’s cool enough to handle, peel it, add it to your food processor with garlic, olive oil and any of basil, mint or coriander. Pepper is good here as is chilli. Add finely chopped red onion.
- Spread over sourdough slices.