Recipe: Vegetable Bruschetta


Pronunciation: bru – sketta


1 onion chopped
1/2 capsicum chopped
1/2 bell pepper – yellow and red chopped
10 olives
Basil leaves
Paisley chopped
2 tbsp olive oil
1 tsb ginger garlic paste
4 tbsp vinegar
1/2 tsp tabasco
1 cube Amul cheese
Salt to taste
Grated Mozzarella cheese
Harvest Garlic bread or any bread loaf cut diagonally


  1. In a bowl add onion, capsicum, bell peppers, olives, basil leaves and paisley. To this add olive oil, tobasco, vinegar, ginger garlic paste and salt
  2. Mix thoroughly
  3. Heat a non-stick pan and place garlic bread on it. Cook till it starts changing colour
  4. Now on the heated side of the bread sprinkle grated Amul cheese
  5. On the cheese add the ingredients mixed in the bowl. Make sure it is enough and doesn’t fall off
  6. Over the vegetables sprinkle grated Mozzarella cheese
  7. Now, place the bread piece in the same non-stick pan and cover it
  8. Within a few seconds, the cheese will start to melt. Check the lower side of the bread and if it turns brown remove from flame
  9. Garnish with basil leaves and paisley
  10. Serve with tomato ketchup or cucumber dip

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