Bruschetta Sri Lankan Version

Experience a Sri Lankan twist on the classic bruschetta with this Roast Paan Bruschetta recipe!

This dish combines crispy Roast Paan toasted to perfection, infused with aromatic curry leaves oil, and topped with creamy sesame chili mayonnaise, fresh bell peppers, and soft-boiled eggs. Garnished with mint leaves and curry leaves oil, it’s a perfect fusion of flavors for any occasion!

Ingredients:
• Roast Paan (bread) – 1
• Curry leaves oil – 1 tbsp
• Sesame chili mayonnaise – 1 tbsp
• Bell peppers – 2
• Pol Samble (Sri Lankan chutney) – 1 portion
• Soft boiled eggs – 4

Instructions:
1. Cut the Roast Paan into square-shaped slices.
2. Drizzle curry leaves oil on the bread slices.
3. Toast both sides on a heated pan until crispy.
4. Dice the bell peppers, clean them, and set aside.
5. Boil the eggs for 5 minutes to achieve a soft boil.
6. Spread sesame chili mayonnaise on the toasted bread.
7. Layer with Pol Samble (Sri Lankan chutney).
8. Add the diced bell peppers on top of the chutney.
9. Cut each Roast Paan slice into 2 pieces and arrange.
10. Place the soft-boiled eggs on top of the bruschetta.
11. Garnish with mint leaves and drizzle with curry leaves oil.

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