The classic Italian antipasto (appetizer) with an Indian spin! This fusion recipe with bright fresh flavors from paneer, tomato, herbs, and lemon is wonderfully spiced. It's super delicious and ultra-light!!!
Nothing quite beats fresh and flavorful bruschetta to start off your meal. It's the perfect appetizer while you wait for your main course. This Italian appetizer consists of toasted bread rubbed with olive oil and garlic and topped with fresh tomatoes, cheese, herbs, and salt. But that's not always the case. In fact, the word Bruschetta comes from the old Latin "bruscare" which means roasting over coals. It actually refers to the preparation of the bread (brushing with olive oil and toasting) and not the bruschetta topping. It can be made with so many ingredients - mushrooms, eggplant, zucchini, bell pepper, cheese, and so on!!!
I absolutely love the classic bruschetta but am all for some desi tadka. Now, this is where my version comes in! This quick and easy Bruschetta recipe features an Indian twist with paneer and some Indian spices. It requires less than 15 minutes of hands-on time. All you need to do is crumble, chop, mix, toast, and assemble. That easy!!!
Ingredients for Bruschetta
Paneer Bruschetta is super easy to make with basic ingredients. Here's what you will need!!!
- Paneer - The star ingredient, I used homemade paneer (recipe included) but you can use store-bought paneer too.
- Extra virgin olive oil - Use the best quality EVOO for best results. We'll drizzle some on the bread slices before toasting and stir the remaining with the tomato-paneer mixture for extra richness.
- Crusty baguette - A fresh slender loaf of French baguette is perfect, lightly toasted for a nice crunch.
- Cherry Tomatoes - Gives a pop of color and a bright burst of flavor.
- Spring onions
- Green chili - Gives a slight kick.
- Garlic - Rubbing the raw garlic on toasted bread brings big flavors.
- Herbs - Cilantro and mint for that bright fresh flavor.
- Lemon juice - Gives a wonderful subtle tang.
- Salt & Pepper - To taste.
- Chaat Masala - For just a hint of spice!
How to make Paneer in Instant Pot?
You can use store-bought paneer for this recipe or make it at home in your Instant Pot. All you need is whole milk and some vinegar.
- Add ¼ cup water in the inner steel insert of the Instant Pot. This helps prevent milk from sticking to the bottom.
- Pour ½ gallon milk. Close the lid with the pressure valve in the venting position.
- Press the Yogurt mode twice so the screen reads "Boil". Now press the START button.
- Once the Instant pot beeps after about 30 minutes, the temperature of the milk is around 180 °F.
- Open the lid and stir.
- Select Sauté mode on Low and stir.
- The milk will come to a light simmer within a couple of minutes.
- Add very gradually about ¼ cup vinegar while stirring continuously.
- The milk will start curdling and you will see green-colored whey.
- Eventually, you will see paneer separated from whey completely.
- Cancel Sauté mode. Line a strainer with a double-layered cheese or muslin cloth and place it over a large pot.
- Slowly start pouring to separate paneer from whey.
- Gather the cheesecloth and rinse the paneer. Then squeeze out excess water by twisting the cheesecloth.
- Put a heavy object over it for about 30 minutes to get rid of extra water and you get a nice firm block of paneer. Don't leave it under the weight for too long for this particular recipe as we want some moisture in paneer for that juicy freshness.
How to make Paneer Bruschetta?
- Prepare the toppings - In a bowl, toss together paneer, tomatoes, cilantro, mint, green onions, chilies, lemon juice, salt, pepper, chaat masala, and EVOO.
- Toast the bread - Toast the bread slices at 350 F for 10-15 minutes, flipping once in between.
- Assemble the Bruschetta - Spoon the paneer-tomato topping on the toasted bread slices and serve!
We love Paneer Bruschetta. It's :
- full of fresh flavors from paneer, tomatoes, and herbs
- a quick and delicious side for any occasion
- easy to put together
- packed with proteins
- a healthy snack packed with flavors
Ready to get started and making the best fusion bruschetta you've ever had??
Looking for some more Paneer deliciousness? Please do check out these recipes!!!
Instant Pot Paneer & Veggie Lasagna Rolls
Ingredients
For the bread
- 1 loaf french baguette or ciabatta, sliced diagonally about 1.5 cm thick (you can use a multi-grain or whole wheat baguette too)
- 1.5 tablespoons extra virgin olive oil
- 2 cloves garlic, halved
For the topping
- 1 cup fresh paneer, crumbled (if using store-bought, place the paneer block in hot water for 20 minutes, rinse, and then crumble)
- 12-15 cherry tomatoes, halved
- 2 sprigs spring onions or green onions, chopped
- 2 green chilies, chopped
- ¼ cup fresh cilantro or coriander, chopped
- 10-15 mint leaves, chopped
- 1 tablespoon lemon juice
- 1 teaspoon chaat masala
- 1.5 tablespoons extra virgin olive oil
- ½ teaspoon black pepper
- chili flakes (optional)
- ¾ teaspoon salt or as per taste
Instructions
- In a bowl, combine and toss together all the topping ingredients. Adjust seasonings if needed.
- Let the mixture sit for about 30 minutes for the flavors to meld together nicely.
- Preheat the oven to 350 °F.
- Brush both sides of each slice with extra virgin olive oil.
- Place the slices in a single layer on a baking sheet and toast in the oven for 10-15 minutes, flipping once halfway through. Alternatively, you can toast bread slices on a skillet or a grill pan with a little drizzle of olive oil.
- Once the slices are crisp and light golden on top, remove from the oven.
- Rub each slice with the raw end of the garlic clove. This helps infuse tons of flavors.
- Top each slice with the paneer-tomato mixture.
- Serve immediately!!!
Recipe Notes
- For extra flavors and the perfect crunch, don't forget to brush both sides of the bread slices with olive oil. Else your bruschetta might end up too dry.
- Make sure to choose a fresh baguette.
- Bruschetta is best served fresh. If not serving immediately, refrigerate the topping mixture. Toast the bread in the oven only before serving.
- In case you have leftovers, store them in an air-tight container for up to 2 days.
- If using a store-bought paneer, place it in hot water for 20 minutes, then rinse and crumble.
