Spicy and exotic, this easy recipe is a way to add extra flavour to bruschetta. This Moroccan variation to bruschetta blends Middle Eastern and North African tastes.
Bastourma is beef coated with special spices, originally from Armenia. If you don't have access to bastourma, you can use prosciutto instead. Chef Hassan M'Souli, from Out of Africa restaurant recommends using ciabatta bread for the perfect thick bruschetta texture.
Bastourma is beef coated with special spices, originally from Armenia. If you don't have access to bastourma, you can use prosciutto instead. Chef Hassan M'Souli, from Out of Africa restaurant recommends using ciabatta bread for the perfect thick bruschetta texture.