MOOJ Paneer Bruschetta

Ingredients (serves 2–4)

For the paneer layer

• 200g MOOJ paneer, finely crumbled or diced
• 1 tbsp olive oil
• 1 small garlic clove, grated
• Zest of ½ lemon
• 1–2 tbsp fresh basil, finely chopped
• Salt + black pepper, to taste

For the tomato topping

• 1 cup cherry tomatoes, finely chopped
• 1 tbsp olive oil
• 1 tsp balsamic vinegar or balsamic glaze
• Salt + black pepper, to taste

For serving

• 1 baguette or rustic sourdough, sliced
• Extra olive oil for brushing
• Fresh basil or microgreens
• Pine Nuts
• Freshly grated parmesan
• Optional: chili flakes, flaky sea salt

How to Cook

1. Toast the bread
   Preheat oven to 400°F (205°C). Brush bread slices lightly with olive oil and toast on a baking sheet for 8–10 minutes until golden and crisp. (You can also grill or pan-toast.)

2. Prep the paneer spread
   In a bowl, mix MOOJ paneer, olive oil, grated garlic, lemon zest, chopped basil, salt, and pepper.

3. Make the tomato topping
   In another bowl, toss tomatoes with olive oil, balsamic, salt, pine nuts, and pepper. Let sit 5 minutes to get juicy.

4. Assemble
   Spread a generous layer of paneer mixture onto each toast. Spoon tomato topping over the top and grate fresh parmesan.

5. Finish & serve
   Garnish with basil, chili flakes, and flaky salt. Serve immediately while the bread is still crisp.