Bruschetta Toppings

The traditional bruschetta is an antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt, variations depending on where in the Mediterranean you are include toppings of tomato, grilled vegetables, anchovies, beans, cured meats or cheese. We are big fans of the bruschetta – an incredibly useful dish. Whether its serving at a party with drinks, for breakfast topped with wilted spinach and a poached egg or as a quick dinner. One of our go to lunches when we are busy with meetings is toasted sourdough topped with sliced avocado, smoked mackerel, fresh chilli, lime and basil and drizzled with good quality olive oil. And when you fall through the door, tired and hungry and realise that you have no plans and are going to need to cook for one then again we grill up some sourdough and stir fry all the greens that we have in the fridge, usually a mix of spring onion, spinach, kale, peas and sugar snaps, sprinkle with crumbled feta and some super spicy sauce, it will be ready so fast you will have barley been able to take a sip of that delicious glass of white wine you have just treated yourself too. Here we have made a trio by spreading over the rich, tangy, deliciously creamy cream cheese – labneh. Labneh is something that we usually have in the fridge – whenever our yoghurt is nearing its sell by date we hang it overnight and turn it into cream cheese so not to waste. We have started doing the same at the Tart Deli – we make it the night before so able to serve fresh labneh with poached rhubarb and honey comb in the morning, its devilishly good and just what you want to be eating on a spring morning with a steaming hot coffee and the sun on your face – enough to put a bounce in your step for the whole day.


    600ml Yoghurt

    sourdough, sliced

    olive oil

    salt and pepper


    1 garlic bulb

    handful of baby tomatoes

    olive oil

    Good quality balsamic



    Asparagus and truffle

    Handful of asparagus spears

    1 small red onion, cut into wedges

    runny honey

    truffle oil

    sliced truffle (optional)


    Poached rhubarb

    Honey comb

    Thyme leaves


To make the labneh – place the yoghurt in a muslin cloth or a clean dishcloth, fold sides together and tie tightly, place in a sieve and hang over a bowl for a few hours or overnight. Place in a bowl and dispose of the cloth, will keep in the fridge for about 3 days. Once ready for the bruschetta – drizzle sliced sourdough with olive oil and sprinkle with salt, toast till a little crispy on both sides then spoon on a generous amount of the labneh and add the topping:

1.     Tomato and roast garlic: Heat the oven to 200c. Place the tomatoes and the garlic bulb on a tray. Drizzle with garlic and salt and pepper, place in the oven for 15 mins, take out and leave to cool. Squeeze the garlic cloves onto the labneh then spoon on the roasted tomatoes, drizzle with good quality balsamic and sprinkle with basil,

2.     Pre heat the oven to 200c. Place the asparagus spears and the red onion wedges (petals separated) on a tray, drizzle with olive oil, salt and pepper. Place in the oven and roast for 10 – 15 mins, till nicely golden, Place on top on the labneh, drizzle with honey and truffle oil, sprinkle with sliced truffle if using.

3.     Poach the rhubarb (toss in sugar and drizzle with elderflower – place in an oven at 190c for 5 mins, take out and leave to cool). Place on the labneh and dot over honeycomb, sprinkle with thyme flowers.