Bruschetta with various toppings have become one of my most favourite light lunch/ brunch dishes.
The first time I ever had tomato bruschetta was in Italy (of course) and I recall being mesmerised by the fact that so few ingredients (tomato, garlic, bread, olive oil and basil) could taste so sublime.
I was happy to see bruschetta making an appearance in ‘Nigella Express’, and as I’ve been trying to eat healthier food, I tried the avocado bruschetta eagerly, and loved them!
I noticed that on the ‘Nigella Express’ programme Nigella also made a chickpea/humous bruschetta which wasn’t featured in the book, so I regularly make that too knowing how healthy and nutritious humous is.
I must admit that the humous photographed is from a jar , it contains no added preservatives or other additives, and I perk it up with extra lemon/lime juice and a drizzling of olive oil.
I love the colours of the finished bruschetta, and just seeing them on my plate makes me happy.
At Anna’s Kitchen Table
At home with Anna and her British Cypriot family
Welcome to my blog…
“I still believe the kitchen is not a place you escape from, but the place you escape to.”
(Nigella Lawson)
Hi, I’m Anna and this is my BBC (BRITISH BORN CYPRIOT) Kitchen.
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At Anna’s Kitchen Table 
Mmmm, looks lovely! I´m especially attracted to the avocado one :)Looks colorful and healthy.
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They look beautiful, Anna – a very serene brunch! I don’t see how you could go wrong with avocados, though 🙂 they are so delicious!
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They look delicious, Anna!I think you would love Giada’s white bean dip, in “Everyday Italian.” I often make it with canned chickpeas, too — with lots of lemon. Then you can have a fourth bruschetta :P.
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They look lovely Anna. Lisa you’re right cannellini beans make the most delightful bruschetta topping. Aubergines are great too.
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Thanks all for your comments.Lisa, I’ve tried that dip – it’s very nice!
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