Recipes
BRUSCHETTA RECIPE
HOW TO MAKE BRUSCHETTA
Many meals in Italy commence with a simple combination of toasted bread topped with fruity extra virgin olive oil and a pinch of salt. Bruschetta – the ‘ch’ is pronounced like a ‘k’ – can be eaten alone, rubbed with garlic, or topped with other Italian ingredients like tomatoes, mozzarella, prosciutto or goat’s cheese. In summer, when the tomatoes are ripe and sweet, rub the bread with the fresh tomato juices. In winter, it’s better to choose small or cherry tomatoes. We’ve enriched our bruschetta topping with sun-dried tomatoes for added flavour.
METHOD AND INGREDIENTS
INGREDIENTS
Tomato Topping:
- 300 g plum tomatoes, de-seeded and chopped
- 80 g (about 15) sun-dried tomatoes in oil, drained and chopped
- 50 g red onion, finely chopped
- 1 garlic clove, finely chopped
- 5 basil leaves, finely chopped
- Pinch dried wild oregano
- 1 tablespoon balsamic vinegar
- 2 tablespoons ASK Italian extra virgin olive oil
- Freshly ground sea salt and black pepper
Bruschetta:
- 12 x 1-cm slices sourdough, ciabatta or Altamura bread
- 4 basil leaves, finely chopped
- ASK Italian extra virgin olive oil
METHOD
Serves 4 - 6
Preparation Time: 20 minutes
Cooking time: 10 minutes
Mix all the ingredients together in a large bowl, season well and set aside for 30 minutes.
Toast the bread on both sides under the grill or in a toaster. Arrange the toasts on a serving platter and evenly spoon the tomato mixture onto them. Top with the chopped basil and a sprinkling of extra virgin olive oil. Serve immediately.
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