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Paneer Bruschetta

Freshly made soft paneer mixed with herbs and tomatoes on crusty sourdough slices.
Prep Time1 hour
Cook Time20 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian, Italian
Keyword: Bruschetta, Paneer, Salad
Servings: 6 slices
Author: Madhavi

Ingredients

  • 4 cups whole or full fat milk
  • 3 tsp lemon or lime juice or more as needed
  • 6 slices sourdough or ciabatta bread
  • 15 small tomatoes-sliced in half
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup chopped basil
  • 1/2 cup chopped fresh spinach

Instructions

For the paneer

  • Bring 4 cups of whole milk to a slow boil.
  • Add the lemon juice and keep stirring till the milk is fully curdled, the cheese will separate itself from the liquid, which will be pale & watery.
  • Cover the pan and let stand for 30 mins.
  • Strain the paneer on a cheesecloth and place a bowl underneath to catch the drip.

For the bruschetta

  • 1 loaf sourdough or ciabatta or any thick hearty loaf of bread, sliced.
  • 1 tbsp olive oil to brush on the bread slices before toasting.
  • Brush each side of the toast with olive oil and toast both sides on a griddle.
  • For the topping
  • Gently mix all the below ingredients in a bowl and allow to stand for a 5 minutes. Then spread on one side of the toasted slice and drizzle with balsamic vinegar before serving warm.
  • 10-15 small or mini tomatoes-sliced in half.
  • Handful of fresh spinach leaves-washed and finely chopped.
  • 10-15 leaves each of mint, basil and cilantro-washed and finely chopped.
  • 1-2 fresh green chillies-deseeded and finely chopped - optional.
  • 1-2 cloves of freshly crushed garlic.
  • Salt, pepper and dried Italian herbs.
  • 1 tbsp balsamic vinegar for dressing.
  • Serve warm with a crisp wine or mocktail.