Italian-Style Bruschetta with Cream Cheese

A savory wine appetizer you don't need an occasion for! A simple, original recipe for four kinds of classic Italian bruschetta for every taste!

Recipe author

Servings:

White bread

900

Red fish

100

Cream cheese

250

Beets

0.5

Cucumbers

0.5

Lemons

0.5

Garlic

Ready-made pâté

Buzhenina (cold roast pork)

Sun-dried tomatoes

Olive oil

Arugula

Dill

Pesto sauce

Sesame seeds

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 20 % 9 g

Carbohydrates 64 % 28 g

226 kcal

GI: 7 / 89 / 4

Cooking method

Cooking time: 15 min

Step 1:

For these appetizers, choose Italian ciabatta bread, cut it into toast-size slices, brush them with olive oil, and toast them in a dry skillet.
Step 2:

Rub the toasts thoroughly with garlic.
Step 3:

Spread cream cheese and sun-dried tomatoes onto a toast.
Step 4:

Top the tomatoes with a little cream cheese and some arugula leaves, which are a source of essential amino acids.
Step 5:

Mix cream cheese with pesto, spread a thin layer on a toast, and top with pieces of liver pâté and arugula leaves.
Step 6:

Cut the boiled beets into thin slices and roll them up; place the rolls on arugula leaves and sprinkle with sesame seeds.
Step 7:

Finely chop the dill and stir it into the cream cheese, mixing well. Cut a fresh cucumber into thin matchsticks and finely chop the red fish fillet. Put the cucumber and fish in a bowl, add lemon juice, and mix well.
Step 8:

Spread the dill cream cheese in an even layer on a toast, top with the fish and cucumbers, press gently, and add arugula leaves.
Step 9:

Finely chop the olives, stir them into the cream cheese, and spread it on a toast. Top with sprigs of arugula, slices of buzhenina, pieces of cheese, and sprigs of dill and arugula.
Step 10:

Let's cook deliciously, cook simply, and make New Year's meat and fish appetizers at home together!