MOOJ Paneer Bruschetta

Garlicky paneer spread over toasted bread, topped with tomatoes, basil and pine nuts. Assembled cold, ready in minutes.

PREP15 min
COOK10 min
SERVES4
MOOJ Paneer Bruschetta

Ingredients

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

  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.

MORE RECIPES

All recipes
MOOJ Paneer Caesar Salad

MOOJ Paneer Caesar Salad

COOK 5 minSERVES 4
MOOJ Paneer Butter Masala

MOOJ Paneer Butter Masala

COOK 30 minSERVES 4
MOOJ Paneer Egg Scramble

MOOJ Paneer Egg Scramble

COOK 10 minSERVES 1
MOOJ Paneer Enchiladas

MOOJ Paneer Enchiladas

COOK 35SERVES 4