Classic tomato and basil bruschetta: on a Kallo Spinach & Pesto veggie cake, add a mixture of diced vine cherry tomatoes, lots of fresh basil, a splash of balsamic, oregano, black pepper and salt. Add some mozzarella and top with fresh basil.
Honey halloumi bruschetta: on a Kallo Beetroot veggie cake, use slices of halloumi brushed with honey and cooked on the griddle pan. Top with slices of strawberry, also cooked on the griddle pan, and some fresh mint. Trust me, this combo is unreal!
Lemon ricotta and roasted red pepper bruschetta: on a Kallo Organic Lightly Salted Rice Cake, add some lemon ricotta (I mixed a whole tub with the juice and zest of a lemon – this is nice as a sweet topping as well with honey/fruit) and a mix of roasted red peppers, sundried tomatoes, olives in brine and a bit of fresh basil.