Here is part two of Clare’s Tasty Tapas. These are super as a main meal any evening, ideal for lunchtime leftovers and you will impress many a dinner guest if you were to sever mini ones of these as canapés.
Today we have our simple mango salad, Mushroom bruchetta and Tomato bruchetta.
Makes: 4 servings
Preparation Time: 10 minutes
Total Time: 20 minutes
Ingredients
Mango Salad:
- 100g Mixed Salad leaves
- 1 sliced mango
- 1 sliced red onion
- juice of 1 lime
- 2tbs extra virgin olive oil
- pinch of black pepper
Mushroom Bruchetta:
- 8 slices of french bread
- 200g button mushrooms
- half a glass of white wine
- 1tbs smooth mustard
- 1tbs grated garlic
- pinch of salt and pepper
- handful of fresh chopped parsley
Tomato Bruchetta:
- 200g vine ripe tomatoes
- 2-3 chopped spring onions
- 2tbs olive oil
- 1 grated clove of garlic
- 1tbs of sugar
- pinch of salt and pepper
PREPARATION
Mango Salad: Mix the salad leaves, mango, red onion and dress with the oil, lime juice, salt and pepper.
Mushroom Bruchetta: Cook your sliced mushroom in a pan for 4-5 minutes, until soft and tender, add the wine and cook until almost evaporated, add your mustard, garlic, parsley, salt and pepper. toast your bread slices and top with the mushroom mixture.
Tomato Bruchetta: Chop your vine ripened tomatoes, add your chopped spring onions, garlic, sugar, salt and pepper. Toast your bread and top with the tomato mixture.
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