Who does not like bruschetta? Crusty, warm bread topped with juicy tomatoes, fresh basil and a hint of garlic is the classic Italian version of bruschetta. But of course, I wanted to Indianize the good old bruschetta with our favorite paneer, so out came!- Tandoori Paneer Bruschetta!

Tandoori Paneer Bruschetta is a filling and festive appetizer for any gathering. But you do not need to have a party to make these! Sometimes when we need a light dinner, this bruschetta just does the trick and is very satisfying without being too heavy.

There are three main components of the Tandoori Paneer Bruschetta. I will explain them below with some substitution ideas:

Tomato Sauce:

The French bread is layered with a homemade spicy tomato sauce. I have used fresh tomatoes for the recipe but in a pinch you can easily use canned tomatoes or canned tomato puree. Store bought Tandoori masala is used in the recipe. It is easily available at any Indian grocery stores in your neighborhood. This is the brand of Tandoori Masala I would recommend that you can buy online. If you are unable to find it, add 1 teaspoon ground coriander, 1 teaspoon ground cumin and ½ teaspoon garam masala in its place. Adjust the spice level to your liking and make it your own! Just make sure it is tasty 😊

Tandoori sauce — **Sauce for the Tandoori Paneer Bruschetta**

Tandoori Paneer:

Cubes of paneer are marinated in yogurt and spices and cooked with green peppers. I like to use store bought paneer here because I feel they hold their shape better than homemade paneer. Almost the same spices are used in the marinade as in the tomato sauce so to reiterate the same flavors once again. If you are unable to find Tandoori masala, add 1 teaspoon ground coriander, 1 teaspoon ground cumin and ½ teaspoon garam masala in its place.

I have used green peppers as my vegetable while cooking the paneer. I love the color it lends to the final dish- red, white, and green. But you can use red peppers or even onions in its place.

Tandoori Paneer — **Cooking the Paneer**

Bread and Assembly:

Try and use the thin long traditional French baguette here. You can also use bigger French loaves of bread also. With the bigger loaves, once you slice them, cut them again in half to almost make the letter D. You want the bread to be finger food size and not very large. The bread is toasted in the oven before the toppings are put on. Then it is put back in the oven for a few minutes for the cheese to melt.

To be in line with the Indian bruschetta theme, I have used grated Amul cheese in this recipe. Amul cheese definitely has a huge nostalgia factor for me. It can be found at most Indian grocery stores, but in a pinch you can always use shredded white cheddar cheese or pepper jack cheese.

Make Ahead Tips for Tandoori Paneer Bruschetta:

You may feel that the Tandoori Paneer Bruschetta has too many components so a little time consuming to make for a party. But it is not, if you just plan a little head.

The tomato sauce can be made up to 3 days in advance and kept in an airtight container in the refrigerator. Heat it up slightly before using it to assemble the bruschetta.

The Paneer can be marinated earlier in the day and kept covered in the refrigerator. Cook up the paneer and green pepper slices right before you start assembling the bruschettas.

The bread can be sliced and toasted earlier in the day. Completely cool and store in an airtight container at room temperature.

So all you have to do before the party is cook up the paneer, assemble the bruschettas and quickly melt the cheese in the oven!

For a change and to spice things up try this Tandoori Paneer Bruschetta for your next gathering!

Tools I have used to make Tandoori Paneer Bruschetta:

Half Sheet Pans

If you are looking for more party appetizers and snacks, here are some other suggestions:

Tofu Satay with Spicy Peanut Sauce

Harissa Potatoes

If you try this recipe, leave us a comment, rate it (once you’ve tried it), and take a picture and tag it @livinginfused on Instagram! We would love to see what you come up with.