Bruschetta with vegetables and herbs
1 serving
5 minutes
Vegetable and herb bruschetta is a vibrant example of a light, fresh appetizer filled with the aromas of spring and summer. Inspired by Italian traditions, this version gives the dish a unique character by combining the creamy tenderness of sour cream with the spiciness of mustard and the subtle sharpness of fresh garlic. Crispy ciabatta serves as the perfect base, while the harmony of cucumber, radish, and watercress creates a balance of flavors—fresh, slightly spicy with a hint of acidity. This bruschetta is great as a standalone appetizer or as an addition to a light lunch, highlighting the natural flavors of the ingredients. It can be served at festive parties or cozy home meals, pleasing both the eye and stomach. Simple to prepare yet elegant in presentation, this bruschetta will become your favorite recipe for those moments when you crave something fresh and refined.
1
Toast the bread in a dry hot pan until golden brown.
- Ciabatta: 1 piece
2
Peel the cucumber and cut it into thin strips. Add salt.
- Cucumbers: 1 piece
3
Slice the radish into thin slices.
- Radish: 2 pieces
4
Chop the greens finely.
- Watercress: 6 stems
5
Spread sour cream on the bread.
- Sour cream: 1.5 tablespoon
6
Then with mustard.
- Dijon mustard: 1 teaspoon
7
Chop the garlic finely.
- Garlic: 1 piece
8
Spread it on the bruschetta.
- Garlic: 1 piece
9
Place the cucumber on top.
- Cucumbers: 1 piece
10
Then add the greens.
- Watercress: 6 stems
11
Serve the radishes.
- Radish: 2 pieces