Shop now from our Mazzetti store! | Free shipping on all orders over $50

Summer Bruschetta with Habanero Hot Chili Pepper Balsamic glaze

Ahhhh the summertime... What's better than an Italian bruschetta to spice up the lunch in the middle of the day? Enjoy this vegetarian and simple recipe with some Habanero Hot Chili Balsamic Glaze on top!

Print Recipe

Time: 30 mins Level: Easy Serves: 6

Pairs Perfectly With

Habanero Hot Chili Glaze with Balsamic Vinegar of Modena

Mazzetti l'Originale Habanero Chilli Glaze USA with background

For the Hummus:

400g canned chickpeas drained and rinsed

60ml olive oil

2 tbsp lemon juice

1 clove garlic minced

1 tsp ground cumin

Salt and pepper to taste

For the Bruschetta:

1 baguette sliced into 1.25 cm thick slices

200g red halved cherry tomatoes

200g yellow halved cherry tomatoes

2 tbsp olive oil

Salt and pepper to taste

Torn Fresh basil leaves

Mazzetti Hot Chilli Pepper glaze to taste

For the Hummus:

14 oz canned chickpeas drained and rinsed

1/4 cup olive oil

2 tbsp lemon juice

1 clove garlic minced

1 tsp ground cumin

Salt and pepper to taste

For the Bruschetta:

1 baguette sliced into 1/2 inch thick slices

7 oz red halved cherry tomatoes

7 oz yellow halved cherry tomatoes

2 tbsp olive oil

Salt and pepper to taste

Torn Fresh basil leaves

Mazzetti Hot Chilli Pepper glaze to taste

Step 1. Prepare the Hummus

In a food processor, combine the chickpeas, olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Step 2. Prepare the Bruschetta

Preheat your oven to 200°C (400°F). Arrange the baguette slices on a baking sheet and brush both sides with olive oil. Toast the baguette slices in the oven for about 5-7 minutes, or until golden and crispy. Remove from the oven and let cool slightly.

Step 3. Prepare the toppings

In a bowl, combine the halved red and yellow cherry tomatoes. Season with salt and pepper to taste.

Step 4. Assemble the Bruschetta

Spread a generous layer of hummus on each toasted baguette slice. Top with the cherry tomato halves. Garnish with torn fresh basil leaves.

Step 5. The perfect serve

Arrange the bruschetta on a serving platter and spread on top the Hot Chili Pepper Balsamic glaze. Serve immediately and enjoy your summer bruschetta!