Bruschetta is an Italian appetizer consisting of toasted bread traditionally topped with a tomato salsa. But the possibilities are endless and this is a lovely starter to start you dinner.
Tomato Bruschetta
Ingredients
Ciabatta or baguette cut into 1cm thick slices
4 Ripe Tomatoes - you can also use cocktail tomatoes
2-3 Garlic cloves, finely diced
2 tablespoons Fresh basil, finely chopped
2 tablespoons Red onion, finely chopped
10ml Extra virgin olive oil
10ml Balsamic reduction
1 Garlic clove, cut in half
Method
Add the tomatoes, garlic, basil, red onion, oil and balsamic into a mixing bowl and toss to combine. Season with salt and pepper and set aside for 15-20 minutes.
Heat your grill.
Brush both sides of your bread slices with some olive oil and place under the grill till light golden brown on both sides.
Rub one side of the bread with the garlic.
Now top the toasted bread with a big spoonful of the tomato mix.
Garnish with a fresh basil leave or a drizzle of balsamic reduction.
Blue Cheese & Pear Bruschetta
Ingredients
Ciabatta or baguette cut into 1cm thick slices
150g Blue cheese, thinly sliced
150g Cream cheese
2 Pears, thinly sliced
1 tablespoon Lemon juice
3-4 tablespoons Honey
100g Walnuts, chopped
1 Garlic clove, cut in half
Method
Heat your grill.
Brush both sides of your bread slices with some olive oil and place under the grill till light golden brown on both sides.
Rub one side of the bread with the garlic.
Place your cream cheese in a small food processor and blitz till soft and creamy.
Add the sliced pears to a mixing bowl and add the lemon juice, toss to combine. The lemon juice will stop the pears from turning brown.
Now your can serve the bruschetta cold or grill it for a few minutes to slightly melt the cheese.
For cold, top the bread with the whipped cream cheese, then the sliced blue cheese, pear, walnuts and lastly a drizzle of honey.
For hot, top the bread with the whipped cream cheese, then sliced blue cheese, pear and then grill for a few seconds. Top with a drizzle of honey and walnuts.
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