Brilliant Bruschetta

Tomato bruschetta

My family are all great appreciators of good food.  This is something I love because we often throw good recipés and restaurant suggestions over to each other. Sharing is caring and all that jazz. The latest addition to my repertoire is courtesy of my big bro. I was at his place cooking an epic Bolognese (fear not – I will share the recipe in due course), and he suggested making a quick starter to complement the dish. Good plan bro.

Bruschetta is simple, fresh, super speedy to put together, and most of the ingredients are basic essentials, so minimal shopping is required. Perfect if you are feeling lazy. Story of my life on a Saturday really. Now, we made these as starters, but you could eat them as a snacky lunch or even make mini versions to serve as bite-size canapés. How adora-bubble.

Happy cooking y’all!

#overandout

Serves 4

3 large tomatoes (ignore that there are four in my pictures – it was too many!)
1 small red onion
2 cloves of garlic
1 large ball of fresh mozzarella cheese, sliced
A handful of fresh basil
French stick or rustic loaf of your choice
Olive oil
Balsamic Vinegar
Salt & Pepper to taste

1/ Place the tomatoes in a pan and submerge in boiled water from the kettle. Leave for 5-10 minutes until the skins loosen.
2/ Cut bread into diagonal slices, drizzle with olive oil, and place under the grill until golden brown. Ours turned out a little crispier than intended, but they were still delicious so don’t worry too much if that happens!
3/ Peel off tomato skins, roughly chop the skinless tomatoes and place in a small bowl.
4/ Roughly chop the onion and basil and add to the bowl. Season with salt & pepper and mix. At this point, we found that there was quite a lot of excess liquid, so if you have the same problem, just drain the liquid off down the sink. Nobody wants soggy bread.
5/ Remove the toast from the oven, and rub half a clove of fresh garlic on each slice.
6/ Pile a generous amount of tomato mixture onto each slice of toast, and place a slice of mozzarella on top.
7/ Top with a drizzle of balsamic vinegar and a splash of olive oil, a small amount of black pepper, and a couple of leaves of fresh basil to make it look pretty. Always important.
8/ Marvel at their beauty for a brief moment, then consume. The end.

Bruschetta ingredients

Tomato skin peeling

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