Main ingredients Cream cheese, Brun pav, Mayonnaise, Spring onions with greens, Crushed black peppercorns, Red chilli flakes, Fresh parsley, Butter, Arugula leaves, Yellow baby tomatoes, Red cherry tomatoes, Red radish, Roasted almonds, Balsamic vinegar, Feta cheese Cuisine Fusion Course Snack Prep time 20-25 minutes Cook time 5-10 minutes Serve 4 Taste Savoury Level of cooking Easy Others Vegetarian Ingredients ½ cup cream cheese 8 brun pav slices ½ cup mayonnaise ¼ cup finely chopped spring onion greens ¼ cup finely chopped spring onion bulbs Salt to taste Crushed black peppercorns to taste ¼ teaspoon red chilli fakes 1 teaspoon chopped fresh parsley Butter for toasting Arugula leaves as required Halved yellow baby tomatoes as required Quartered cherry tomatoes as required Red radish slices as required Roasted and halved almonds as required Balsamic reduction to drizzle Crumbled feta cheese as required Method Take cream cheese in a bowl and whisk well till smooth. Add mayonnaise and mix well. Add spring onion greens, spring onion bulbs, salt, crushed black peppercorns, red chilli flakes and parsley and mix well. Heat a non-stick tawa, brush some butter and place the bread slices on it. Toast on medium heat for 2-3 minutes or till they turn evenly golden brown and crisp. Flip and toast the other side for 2-3 minutes or till they turn evenly golden brown and crisp. Transfer the toasted bread slices on a plate and apply the prepared spread evenly. Arrange arugula leaves, yellow baby tomatoes and cherry tomatoes on top. Arrange red radish slices and roasted almonds on top. Drizzle balsamic reduction on top and sprinkle crumbled feta cheese on top Arrange the bruschetta on a serving plate and serve.