• To make this delicious bruschetta, start by slicing the baguette into even pieces and grilling them on a pan until they are toasted. Meanwhile, preheat the oven to 150 degrees Celsius and cut the pumpkin into big slices. Slice and roast the pumpkin in the oven for 30 minutes until it is soft and tender.
• Next, in a bowl, stir with a blender or mixer the cottage cheese, feta cheese, cream, and a pinch of salt and pepper until the mixture is smooth. Spread the cheese mixture generously over the toasted baguette slices.
• In a separate bowl, add the roasted pumpkin (soft part), chopped dried tomatoes, sliced onions, and thin slices of plums. Add a few tablespoons of olive oil, season with salt and pepper and mix.
• Top the cheese mixture with the pumpkin and plum mixture, then add the drained tuna on top.
• Place the bruschetta on a serving plate and decorate it with plum slices, lime, cherry tomatoes, tobiko, and microgreens for added flavor and presentation.
• Enjoy your delicious and flavorful bruschetta with a unique combination of roasted pumpkin, plum, and tuna – perfect for any occasion!

Tips:

• When selecting the tuna, choose the highest quality. “Brīvais Vilnis” tuna is a good option.
• When cooking the pumpkin, try to cut it into even-sized pieces so that they cook evenly in the oven.
• When slicing the plum, use a sharp knife to make thin, even slices for a better presentation.
• To make the dish even more flavorful, drizzle a small amount of olive oil on top of the finished bruschetta and sprinkle with a pinch of sea salt.

1. Cut the baguette into slices of similar size and fry on a griddle until golden brown. Meanwhile, preheat the oven to 150 degrees Celsius and cut the pumpkin into big slices. Slice and roast the pumpkin in the oven for 30 minutes until it is soft and tender.

2. In a bowl, mix the cottage cheese, feta cheese, sweet cream, a pinch of salt and pepper with a blender or mixer until smooth. Spread the cheese mixture generously over the toasted baguette slices.

3. In a separate bowl, add the roasted pumpkin (soft part), chopped sundried tomatoes, sliced onion and thin plum slices. Add a few tablespoons of olive oil, season with salt and pepper and mix.

4 Add a layer of pumpkin and plums on top of the baguette cheese and add the drained tuna.

5 Place the bruschetta on a plate and garnish with plum and lime slices, sliced cherry tomatoes, tobiko caviar and micro greens.

The post Bruschetta with Tuna and Roasted Pumpkin Recipe appeared first on Brīvais Vilnis.

• To make this crispy salmon bruschetta, start by mixing the cottage cheese, feta cheese, and cream in a bowl. Add a pinch of salt and pepper and stir with a blender or mixer until the mixture is smooth.
• Next, slice a baguette into pieces and grill them in a pan until they are golden brown. Spread the cheese mixture generously on top of the baguette slices. Drain the canned salmon, saving a little bit of the oil, and place the salmon on the top of the cheese mixture.
• Thinly slice the radish and arrange it on the top of the salmon. Cut the cherry tomatoes in half and place them around the dish, alongside the bruschetta. Add the dried tomatoes and capers on the top of the bruschetta.
• Garnish the dish with microgreens and arugula, along with lemon slices. Finally, top the bruschetta with a drizzle of salmon oil to add an extra burst of flavor.
• Your delicious and flavorful bruschetta with salmon is now ready to serve! It makes a perfect appetizer for any occasion, enjoy every bite! Pour a glass of wine and enjoy Italian classics served with “Brīvais Vilnis” grilled salmon

Tips:

• To prepare the sun-dried tomatoes, soak them in hot water for about 10 minutes to rehydrate them before chopping and using them in the recipe.
• Cut the cherry tomatoes into small pieces and spread them evenly over the bruschetta.
• Toast the bread just before serving to ensure it is warm and crispy and add the cheese and salmon toppings immediately before serving to prevent the bread from becoming soggy.
• To add more flavor and texture to the dish, consider using a mixture of different types of tomatoes, such as heirloom or grape tomatoes, in addition to the cherry tomatoes and sun-dried tomatoes.

1. In a bowl, mix the cottage cheese, feta cheese and cream. Add a pinch of salt and pepper and stir with a blender or mixer until the mixture is smooth.

2. Cut the baguette slices and fry in a frying pan until golden brown. Spread the cheese mixture generously on top of the baguette slices. Drain the canned salmon, saving a little bit of the oil, and place the salmon on the top of the cheese mixture.

3 Finely chop the radishes and arrange on the salmon. Cut the cherry tomatoes in half and place them around the dish, alongside the bruschetta. Add the dried tomatoes and capers on the top of the bruschetta.

4 Decorate the dish with microgreens, rocket and lemon slices. Finally, top the bruschetta with a drizzle of salmon oil to add an extra burst of flavor.

The post Bruschetta with Salmon appeared first on Brīvais Vilnis.

• Let’s organize the sprats by placing each kind in a separate bowl. This will make it easier to prepare the different mixes.
• Next, let’s cut the tortilla into triangular pieces and cover a pan with them. Once done, we can put the pan in the oven, preheated to 150 degrees, for 20 minutes. This will make crispy tortilla chips that can be used as a side for the sprats.
• To prepare the sprats, we will need to prepare three different mixes. For the first mix, place the apple sprats in a bowl, add small cubes of cut pickles, finely chop the coriander, and mix together with the fish. You can also squeeze some lemon juice into the mix for a tangy flavour.
• For the second mix, we will use the sprats in a carrot-curry sauce. To add to it, finely chop celery and garlic, and add a splash of lemon juice to enhance the flavor.
• For the third mix, we will prepare sprats with vegetables. To do this, we will mix finely chopped onions and cherry tomatoes with some spring onions and garlic and add a squeeze of lemon juice for extra zing.
• Now that we have our three mixes ready, let’s place each one in a separate serving bowl. Arrange the bowls on a big plate, along with the tortilla chips and grissini breadsticks. To add some color and freshness, garnish the plate with micro greens.

Tips:

• To give the tapas a bit of heat, add some finely chopped chili pepper to the mix.
• Instead of cherry tomatoes, try using sun-dried tomatoes for a more intense flavor.
• Use a mandolin to slice the cucumber pickle very thinly, creating a delicate texture that goes well with the fish.
• Add a bit of honey to the mixture to balance out the acidity from the lemon juice and capers. Just a little is enough, as you don’t want it to be too sweet.

1. Arrange the sprats for each type of sprat in a separate bowl. This will make it easier to prepare the different mixes.

2 Cut the tortilla into triangular pieces and place on a baking tray. Once done, we can put the pan in the oven, preheated to 150 degrees, for 20 minutes. This will make crispy tortilla chips that can be used as a side for the sprats.

3. For the first course, place the sprats in a bowl with the apple sauce, add the diced pickled cucumber, finely chopped coriander and mix everything together. You can also squeeze some lemon juice into the mix for a tangy flavour.

4. For the second course, use sprats in carrot-curry sauce. To add to it, finely chop celery and garlic, and add a splash of lemon juice to enhance the flavor.

5. For the third course, sprats with vegetables. To do this, we will mix finely chopped onions and cherry tomatoes with some spring onions and garlic and add a squeeze of lemon juice for extra zing.

6. When the three skewers are cooked, place each in a separate serving dish. Arrange the bowls on a big plate, along with the tortilla chips and grissini breadsticks. To add some color and freshness, garnish the plate with micro greens.

The post Sprat tapas appeared first on Brīvais Vilnis.