Paneer Bruschetta with Alfalfa Sprouts

Paneer was nothing but a 'cheap filler'  we siblings used to complain to mom, asking for meat instead.  Like all things we didn't like, we ganged up against her, protesting to not eat it, leaving her with little option but to cook us what we liked. That's the power of having 3 siblings. I used it. Paneer vanished from our lives.

Knowing M and his family's love for paneer I prepared my self to mentally gulp down paneer after marriage. Then the day came. Everyone at home demanded to eat my mother in law's paneer roll, which made my mother in law quite happy. "Easiest thing to make! Let me teach you how to make it" she said. I followed her to the kitchen, wishing all along a change in plan. While she fried her paneer to beautiful golden brown she told me about their humble starting as a family. "Meat was not always an option and paneer was my go to healthy 'filler' for the children and they loved it" she smiled with pride.

After eating two paneer rolls, I called my sister and said "This paneer thing is amazing, change in gang plan, ask mom to make you paneer rolls! "

The filling on this bruschetta is similar to my mother in law's paneer roll filling, but serving it on baguette slices, makes them such an impressive appetizer. The paneer is flavored with green chillies, spring onion, coriander leaves and juicy cherry tomatoes. I also added my new favorite sprouts - alfalfa, which adds a freshness and earthiness at the same time. 

Paneer Bruschetta with Alfalfa Sprouts
Adapted from Anjum Anand's recipe 

Ingredients

8 slices of baguette (cut into1 inch, diagonally)

1/2 cup crumbled paneer

2 tbsp coriander leaves, chopped

1 green chili, finely chopped

2 spring onions, finely chopped

1/4 cup cherry tomatoes, finely cubed

Alfalfa sprouts to top
Olive oil

Salt and Pepper to taste

Note

* In my last post of how to make paneer I asked you to save up all those irregular edges you get while cutting the paneer into cubes. Those work perfectly here. If you haven't got any, just crumble some paneer.

Method

Toast and brush the baguette with olive oil.

Combine the crumbled paneer, coriander leaves, tomatoes, onions, green chili, salt and pepper. Add a good splash of olive oil to moisten the mixture.

Pile the mixture on the baguette slice and top it with alfalfa sprouts.

SHARE:

appetizers, bruschetta, chenna recipes, food photography, Indian vegeterian appetizers, paneer recipes