Ingredients

Method

• 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

Ingredients

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.

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