Brushetta / Crostini

20 minutes


A bruschetta/ Crostini is a kind of open sandwich where the bread is toasted, rubbed with garlic and drizzled with olive oil. The toppings can be as humble or as luxurious as you like.

Perfect as a starter, for a party or simple meal solution!

We've put together some tasty yet simple topping ideas for you!


  • 2 Juvela halved Bread Rolls/ Loaf
  • 2 tbsp Olive oil
  • pinch of salt
  • 1 clove garlic (peeled )


Basic bruschetta/ crostini

  1. Toast Juvela Low Protein bread slices or halved rolls (use a griddle pan for an authentic taste) until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
  2. Drizzle with some olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, or with a few spoonful of one of the below toppings, for a delicious starter or snack. They will cover 2 to 3 slices. 

Tomato and Olives (see picture)

Take 10 ripe cherry tomatoes and cut them into quarters. Use a handful of stoned black or green olives and chop them up. Toss in a bowl with the tomatoes, 2-3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and season with salt and pepper. Spoon over each of your hot crostini.

Tomato and Basil

Roughly chop 2 tomatoes, garlic and basil and mix them together with 1 tablespoon of olive oil. Spoon over each of your hot crostini and season with salt an pepper to taste.

Mixed Herbs

Take any mixture of soft herbs like fennel tops, green or purple basil, parsley, mint, chervil, thyme tips or sorrel and roughly chop them. Take 4 cherry tomatoes and halve them, then rub onto each of the hot crostini. Season with salt and pepper, drizzle with olive oil and sprinkle over the chopped herbs.

Artichokes and Sweet Peppers

Cut 1 red and 1 yellow pepper into quarters, discarding the stalk and seeds. Place under a hot grill until the skin blisters and blackens. Remove from the heat and allow to cool. Peel or rub off the skins and finely dice the peppers. Drain a small can/jar of artichokes and chop into a similar size dice to the peppers. Mix the chopped peppers and artichokes with olive oil, season with herbs and salt and pepper to taste.

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