A quick meal for really busy days or an appetizer to enjoy with a glass of wine. Bruschette are for me a perfect option because they take so little time to prepare. And because I know you love this kind of easy recipes, here’s a delicious one: jalapeño pepper and cherry bruschetta, in collaboration with Gadis Supermercados. It’s refreshing and it has a spicy touch that makes it different from other similar recipes I’ve posted on my blog.

INGREDIENTS

Two slices of sourdough bread or any other bread you prefer

A bunch of red and yellow cherry tomatoes

One jalapeño pepper

Coconut cream (vegan option)

Half a cucumber

Fresh dill

Extra virgin olive oil

METHOD

Bake the slices of bread until they are crisp, you can also use a toaster or grill pan. Hereafter cut the cherry tomatoes in half, cucumber in small pieces, as seen in the photos, and combine everything well in a bowl with some extra virgin olive oil, and fresh dill.

Now, spread the coconut cream on the slices of bread, add cherry tomatoes, the cucumber, and jalapeño in slices.

I added some extra dill on top as you can see. I hope you like this idea and… buon appetito!

More ideas for bruschette here.