Veal Bruschetta

  • Prep Time : 10 Minutes
  • Cooking Time : 10 Minutes
Ingredients

400g Three River Farms Veal Schnitzel

1 baguette, sliced on an angle (1cm thick)

2 tbsp olive oil

2 garlic cloves

1/2 cup cranberry sauce

1 tbsp horseradish cream

1/2 cup mascarpone

20g pistachios, smashed to form a rough crumb

Watercress or baby rocket to garnish

Salt & pepper

Method

Preheat oven to 180oC. Brush both sides of sliced baguette with olive oil and place on a lined baking tray. Bake for 5-7 minutes or until golden brown. Cut the tip off the garlic cloves and lightly rub them on the toasted baguette.

In a small bowl, mix together the horseradish and mascarpone. Season to taste.

Heat olive oil in a heavy-based frypan on high heat. Sear the veal schnitzel for 1 minute on each side. Remove from the pan, rest and slice on an angle.

Layer the baguette with cranberry sauce, veal, horseradish cream, watercress and scatter with crushed pistachios.

Feature Bruschetta

Oh, so good

  • LIGHT & TENDER
  • TASTES GREAT
  • EASY TO COOK

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