40 Killer Kiwi Recipes

If you are looking for some killer Kiwi recipes, we have you covered. This summer, you can try one of these tasty treats. The Easy Cheesy Vegetarian, Sanjeev Kapoor, and Eat Well 101 have all come up with wonderful recipes using the kiwi fruit. Try these delicious treats and see which ones your family will love. They will be sure to thank you for it. Read on to discover 40 killer Kiwi recipes!


Bruschetta is one of the forty recipes on my challenge to eat more kiwi. The bread is toasted and topped with a variety of toppings. For the first bruschetta I layered thinly sliced kiwi, chaumes cheese, crispy serrano ham and pea shoots. The second I topped with heirloom tomatoes, shaved garlic, and balsamic marinated shallots.

Bruschetta can be made with a variety of toppings, such as grilled tomatoes or radicchio. This Italian classic is a great option for a quick and easy appetizer that can be served at any time. This tasty dish can also be baked if desired. Then just top with your favorite toppings and enjoy! Here’s how to make Bruschetta:

Bruschetta is a delicious antipasto that dates to the 15th century. It’s made with roasted bread that has been rubbed with garlic and topped with extra virgin olive oil and salt. Bruschetta is generally served as a snack or as part of a larger meal. And don’t worry about the preparation time; it’s so simple, you can prepare it in just 30 minutes.

Arugula pesto and sun-dried tomatoes are great additions to a Bruschetta. Sun-dried tomatoes have a spicy flavor and are excellent with white wine. You can also create a delicious bruschetta sandwich with avocado and sun-dried tomatoes. Then you can serve it as a snack! Enjoy it anytime with a glass of white wine, and remember to drink plenty of water.

Bruschetta from Easy Cheesy Vegetarian

This recipe for Bruschetta is a delicious way to incorporate cheesy cheese and veggies into your diet. To create a crispy, golden crust, toss sliced baguette with olive oil and sprinkle with salt and pepper. If desired, garnish with red chilly flakes or oregano. Bake the bruschetta in an oven at 375 degrees, turning the slices every three minutes to prevent burning.

For the most flavorful bruschetta, start by cooking up the onions and garlic in a small saucepan. Next, add the chopped spinach and cook until soft. Next, add the cream, lemon zest and fresh mint. Let the mixture cool slightly and then add the halloumi and sprinkle it with the rest of the cheese. Once the cheese is melted, top the bruschetta with the mushrooms and sprinkle with extra fresh parsley.

Bruschetta is a delicious and healthy appetizer. The flavorful mix of basil, tomato, garlic, and mozzarella cheese makes a tasty snack or party food. You can also top it with fresh mozzarella or cashew milk for a dairy-free, vegan option. This delicious dish is a great combination with wine or beer. Make sure to use fresh, local produce whenever possible.

You can substitute mozzarella cheese with shredded parmesan. You can also omit the cheese to make it vegan. This bruschetta recipe makes enough for ten pieces of ciabatta bread. Each piece of bread should be about four inches long and two inches wide. A sliced baguette will yield more pieces of toasted bread. Make sure you add balsamic vinegar to bring out the garlic flavor.

Bruschetta from Sanjeev Kapoor

Bruschetta is one of the most popular party snacks in India and is also very healthy. Sanjeev Kapoor’s recipe for tomato bruschetta is a perfect example of how to make a delicious and healthy food. The ingredients are low-calorie and are high in protein. You can easily make bruschetta using a microwave or a bread-butter oven.

Chef Sanjeev Kapoor has been honoured with several national awards and accolades. His ‘Best Chef of the Year’ award from the Ministry of Tourism, Govt. of India was presented to him by renowned author Sanjay Kapoor. He also figures in the Reader’s Digest list of 100 trusted Indians. Sanjeev Kapoor is also the founder of a 24 hour television channel ‘Food Food’, which is the first of its kind in South East Asia. His Khana Khazana cookery show was telecast non-stop for 17 years and was nominated for numerous awards from the Indian Television Academy and the Indian Tellys.

Bruschetta from Eat Well 101

Bruschetta is the perfect appetizer or starter for breakfast. This simple Italian sandwich contains a variety of vegetables that are rich in vitamins. The toppings for bruschetta are a wonderful fusion of food ideas. Cut cucumbers in half lengthwise and dice the slices, then add them to the bruschetta. Slice carrots and radishes into thin slices, and add salt and pepper to taste.

For a quick appetizer or starter, toast a slice of country bread and spread it with cream cheese and red onion compote. Next, sear St. Jacques nuts in olive oil. Sliced and seasoned with curry powder and salt, these nuts are delicious when served on toasted bread. Bruschetta is also great as an aperitif or starter, and it goes well with salad or white Coteaux du Languedoc wine.

If you don’t like mozzarella, you can use another type of cheese. Ricotta or burrata is a good choice, as is aged cheddar or provolone. Use any fresh or aged cheese on your bruschetta, as long as it complements the other toppings. Use extra-virgin olive oil and a day-old French baguette for this recipe. And don’t forget to add fresh basil leaves for flavor and texture.

Bruschetta is an Italian starter dish that has a number of variations across the country. The base of a bruschetta is grilled bread with olive oil and garlic, and then toppings like meat, salami, or prosciutto are added. The Neapolitan version contains good-quality tomatoes and is seasoned with salt. If you are looking for a delicious, quick appetizer, try Bruschetta from Eat Well 101.

You’ve just created the perfect puff pastry recipe, and you’re ready to try the delicious result! Here are some tips to make this dough flaky and delicious. Fluffing the dough is a crucial step in making puff pastry. It ensures that the water is evenly mixed into the flour without forming too much gluten. It’s fun too! Start by tossing the flour into the air a few times. Continue adding water slowly, until the dough holds together.

Spinach and artichoke dip

Make the spinach and artichoke dip with a few simple steps. Start by thawing out the puff pastry according to the package instructions. Cut it into equal circles with a knife and spread the spinach and artichokes mixture on one half. Top the other half of the pastry with the spinach artichoke mixture. Brush the puff pastry with egg wash. Bake at 400 degrees F for 30 minutes.

Make the spinach and artichoke dip ahead of time and refrigerate for about 30 minutes. Once the puff pastry is frozen, cut it into desired shapes. Place them on a baking sheet, lined with parchment paper. Then, bake them for about 10 to 12 minutes. Alternatively, you can make the puff pastry slices the day before. Regardless of the method you choose, they’ll be a hit at any party!

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If you don’t have a recipe for puff pastries, start by making spinach and artichoke dip in a food processor. This will turn the dip into a creamy, rich dip. Then, you can top them with everything bagel seasoning. Serve them as appetizers or with crostini or vegetables. This delicious recipe hits all the right notes. It’s sure to impress your guests!

Once you’ve made the spinach and artichoke dip, spread the mixture onto the dough using an offset spatula. Top it with the artichoke heart quarters. Add an egg wash to the crust, and add the toppings you like. You can sprinkle flaky sea salt, everything bagel seasoning, or even poppyseeds to add flavor and texture. It’s time to serve your Spinach and Artichoke Dip perfect puff pastry recipe.

Spinach and artichoke tarts

These spinach and artichoke tarts are easy to make and will impress your guests! Spinach and artichoke puff pastry recipes are perfect for parties or a romantic dinner for two. Simply follow these simple instructions to create the perfect puff pastry. The puff pastry should be puffed and browned. To prepare the spinach and artichoke filling, you’ll need:

For the filling, you can also use frozen spinach or canned artichokes. This dish is incredibly easy to prepare and requires no baking time. It also looks beautiful with its golden crust and pops of white from the feta cheese. It’s also a crowd-pleaser and can be prepared ahead of time. You can even make the dip ahead of time to save time.

To prepare the filling, place a large baking sheet lined with parchment paper or silicone baking mat. Combine the cream cheese, sour cream, and mozzarella cheese. Next, mix in the spinach and artichokes. Stir in kesong puti and red pepper flakes. Now, roll out the puff pastry and make an even border with a sharp knife or a fork. Place the mixture inside the border. Sprinkle some more cheese on top and bake until golden brown.

When making puff pastry, you should know that the ingredients are simple. All you need is butter and salt. You can prepare the filling ahead of time using frozen puff pastry. You can refrigerate or freeze them for up to 30 minutes. Once thawed, you can reheat them in the oven. This recipe makes the perfect appetizer or rustic brunch. It is also great for a meal without meat!

Egg tarts

If you have a sweet tooth, then puff pastry egg tarts are for you. They’re a tasty twist on the traditional bacon and egg recipe. These delicious treats can be made with leftover puff pastry or purchased ready-made squares or long sheets at the store. Here are the steps for making egg tarts. First, preheat the oven to 350°F. Then, place a baking sheet on the middle rack of the oven. Bake for 25 to 28 minutes.

To ensure a perfectly risen pastry, preheat the oven to 400 degrees F. Place the egg tarts in the oven and cook for about 10 minutes until the shell is golden brown. Once they are cooked, check for doneness by inserting a toothpick into the middle. If the pastry is done, the toothpick will come out smooth and without a streak. Then, remove them from the oven and let them cool on the counter before serving.

Next, prepare the filling. For this, beat the egg and sugar syrup with a whisk until well combined. Do not pour hot syrup onto the eggs as it will partially cook the egg and cause lumps. Once cooled, pour the egg mixture through a fine wire mesh strainer to remove any whisking bubbles. A smooth, even custard surface is achieved by using a fine wire mesh strainer.

A classic Portuguese egg tart is known as a “pastel de nata” in Portugal. The shell of these tarts is flaky and rich, with a sweet custard center. Its name comes from the fact that it is baked to give it its signature black appearance. Its flaky crust is the perfect pastry for a delicious dessert. The flaky pastry puff shells are perfect for encasing a creamy custard.


If you are looking for the perfect recipe for cornucopias, then look no further. Cooking Art has created a recipe that is perfect for kids. This recipe calls for spraying a baking sheet and cups. Next, cut strips of pastry dough, about 1/4 inch wide, and wrap them around the cups. Overlap the strips to form the cornucopia. Once done, place the pastry cornucopias on the baking sheet.

To make the cornucopias, roll the sheets of pastry onto a cutting board. Cut each strip into 1-inch strips. Lay each strip on top of the other, egg wash-side up. Wrap the strips around each other, sealing them as you go. Brush the pastry strips lightly with the remaining egg wash, then sprinkle seeds over the entire cone. Bake the cornucopia until golden, about 20 to 25 minutes. Remove from the oven and cool on a wire rack.

Prepare the cornucopia by rolling the pastry, making sure that it is at least 1 inch thicker than the bottom of the foil mold. Cut several strips into one-inch-thick strips. Place one strip around the tip of the mold, and then fold the short strips over it, overlapping each strip by a quarter-inch. Repeat the process until the entire cornucopia is covered.

The remaining one-fourth of the pastry is divided into three parts. One is cut into 12 equal strips, while the other two are rolled into a rope. Carefully place each strip across the corn molds. Lightly brush each strip with egg wash, and then sprinkle with demerera sugar. Bake the cornucopia for 12 minutes at 400 degrees. Sprinkle it with coarse sugar, if desired.

Inverted puff pastry

Inverted puff pastry is made by turning a standard round sheet of puff pasty upside down. This process leaves almost no unbaked dough visible. Because the dough is upside down, it can be used for baking or freezing. To make inverted puff pastry, use a cold kitchen or a marble surface. Generally, the pastry should rest for two hours to 48 hours before baking. Keeping it in the refrigerator for a day or two before using it will help ensure it is perfectly prepared for baking.

Inverted puff pastry is a good choice for holiday treats. The layers in traditional puff pastry are slightly thicker than the inverted counterpart. The thickness is a result of the butter layer touching the dough. This contributes to the behaviour of the dough while baking. Many people prefer the taste of inverted pastry over its classic counterpart. Inverted puff pastry recipes are versatile, and can be used to create numerous dishes. Once you’ve made a batch of inverted puff pastry, you can freeze it and use it for future baking.

Regardless of how many layers are visible on top of one another, the inverted version has the same texture and quality as traditional puff pastry. In both cases, the inverted pastry will need some resting time. It’s ideal to leave the dough overnight, but if you need the pastry right away, you can bake it in a refrigerator or freezer for a few hours. The pastry will still puff beautifully after resting time.

Once the puff pastry dough has rested for a day or two, it should be given three single turns before baking. Then, it should rest for another hour. Repeat this step as many times as necessary. As long as you’re patient and have patience, puff pastry is a delicious treat. When you’re making inverted puff pastry, you may want to make multiple batches. You may also want to freeze the extra puff pastry dough for later use.