Picnic recipes
5 minutes
Mussel medley bruschetta
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Mussel medley bruschetta
4 to 6
Easy
10 minutes
5 minutes
Ingredients
- 1 French baguette, sliced
- olive oil, for brushing and drizzling
- 1 tub Woolworths pickled mussels, drained
- 1 x 115 g can Woolworths mussels in smoke-flavoured oil
- 1 tub Woolworths mussel salsa dip
- 1 lemon, zested
- caperberries or capers, for serving
- fresh dill or parsley, to garnish (optional)
Method
1. Preheat the oven to 200°C or heat a griddle pan until hot.
2. Brush the baguette slices with olive oil and toast for 5 minutes or until golden and crisp.
3. Spoon the pickled mussels, smoked mussels and mussel salsa dip onto the warm toast.
4. Finish with lemon zest, caperberries, a drizzle of olive oil and herbs if using.
5. Serve immediately as part of a summer snack board or with chilled wine.
Cook’s note: Add dollops of hummus, avo or whipped feta to the base of each bruschetta for extra richness.