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Paneer bruschetta
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- makes 8 slices
Anjum Anand gives an Indian twist to this Italian classic with chilli and herb-flecked paneer
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Ingredients
- 8 slices baguette or ciabatta, cut 2cm thick on the diagonal
- extra virgin Olive oil
- 160g fresh paneer
- 3 Spring onions, sliced
- 2 Indian finger green Chillies, finely sliced
- 1 handful Coriander, leaves and stalks chopped
- 5 large mint leaves, shredded
- 160g cherry tomatoes, quartered
Method
1. Toast the slices of bread until crisp and brush with olive oil.2. Meanwhile, crumble the paneer into smallish pieces in a bowl. Add the spring onions, chillies, coriander, mint leaves and cherry tomatoes. Season with salt and the black pepper and stir in a good splash of olive oil to moisten. Taste and adjust the seasoning if necessary.
3. Pile the mixture onto the slices of toast and serve.
See Anjum Anand’s recipe for homemade paneer
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