The vegetarian millet bruschettas are delightful appetizers or snacks suitable for any occasion, very simple and tasty.
Millet is an ancient grain, gluten-free but rich in nutrients, making it suitable for both adults and children, especially for those with celiac disease.
Millet bruschettas are a complete and healthy meal, perfect for creating a summer appetizer or a unique, light, yet tasty and flavorful meal.
Then have fun stuffing them based on your tastes; being vegetarian, they lend themselves to countless variations: you can add green beans, radishes, cucumbers, eggplants, and any other preferred vegetables or veggies.
If you want to try something different, go ahead, it’s an easy, original, and tasty recipe!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 10 pieces
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the millet bruschettas
- 1 cup Hulled Millet
- 4.2 cups Water
- 1 teaspoon Salt
- 1 teaspoon Oregano
- 2 tablespoons Olive Oil
- 1 Large Potato
- 4 Vine Tomatoes
- 1 Fresh Scallion
- 2 tablespoons Salted Capers
- 12 Black Olives
- as needed Oregano
- as needed Salt
- 2 Chili Peppers
- as needed Basil
- as needed Olive Oil
Tools
- 2 pots
- 1 pastry ring
- 1 baking tray
- 1 oven
- 1 parchment paper
- 1 bowl
Preparation
In a large pot, bring water to a boil, add the millet, salt and cook for about 30 minutes. Stir occasionally and turn off when all the water has been absorbed. To speed up the process, you can use a pressure cooker and cook it quickly in 10 minutes, then drain.
Add the oregano and oil to the cooked millet, mix well, then spread it on a baking sheet with parchment paper and let it cool.Rinse the capers well, put them in a bowl, cover with warm water, and let them soak for 10 minutes, changing the water 2-3 times.
Peel the potato, wash it, cut it into cubes, and put it in a saucepan with cold water, turn on the gas and bring to a boil for about 7-8 minutes. After this time, drain the potato cubes and transfer them to a bowl.
Rinse the tomatoes well, dry them, and cut them into cubes, peel the scallion and slice it thinly, transfer everything to the bowl with the potato cubes.
Drain the capers, pat them dry and add to the bowl, finally, add the olives, oil, oregano, chopped basil, a pinch of salt, and mix everything well.Preheat the oven to the maximum temperature, with the help of a pastry ring, cut out many millet circles, place them on an oiled baking tray and bake in the oven.
Bake at 392°F (200°C) for about 15-20 minutes, halfway through, using a spatula, turn them over to brown well on both sides.
Once the millet bruschettas are well toasted, transfer them to a serving plate and distribute the seasoned vegetables on each piece. Garnish with a few sprigs of fresh oregano, basil, chili, and serve.
Notes
Tips: millet bruschettas can be prepared in advance, toasted, and filled at the right moment. You can also prepare different mixed fillings.
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What can I substitute millet with?
You can use polenta flour, or to avoid long cooking, toasted slices of bread.
