A bruschetta is a kind of italian open sandwich, made usually from a large loaf of sourdough bread sliced into one centimetre thick slices and toasted on a barbeque (or griddle pan for ease at home). The charred bread is then lightly rubbed a couple of times with a cut clove of garlic, drizzled with extra virgin olive oil and sprinkled with sea salt and freshly ground pepper, making the perfect canvas for whatever toppings you like, which are endless!
Bruschetta toppings can be as humble or as luxurious as you like. For me the simplicity of tomato and basil is pure perfection. I simply dice a bright red, sun ripened sweet tomato, combine it with shredded basil leaves, season with salt and pepper and bring it all together with a good lashing of olive oil and white balsamic vinegar to make the perfect light lunch or snack.
Another favourite topping of mine is char grilled eggplant with mint. Simply slice the eggplant into ½ centimetre thick slices, brush with a little extra virgin olive oil and char grill on the barbeque or griddle pan until they are nicely charred on both sides. You then pop them into a bowl, drizzle with a little olive oil, white balsamic vinegar and shredded mint leaves...with a final flourish of sea salt and freshly ground black pepper your scrumptious topping is ready!
My prosciutto and mozzarella combo is another great gem. It’s my version of a very posh ham and cheese sandwich. Simply ribbon pieces of prosciutto over the charred bread, top with a torn mozzarella ball and sprinkle over some shredded basil leaves. And don’t forget to drizzle with extra virgin olive oil and season with sea salt and freshly ground black pepper!
And when I am in the mood for something a little more special (and when in season) I have to indulge in my favourite topping of all; figs, prosciutto and mint! It’s a match made in heaven. The figs are perfectly sweet and work so well with the salty prosciutto, charred bread and zesty fresh mint. I always top with a little extra virgin olive oil and devour immediately!
Enjoy! K X
Tomato and Basil Bruschetta
INGREDIENTS
2 ripe tomatoes, diced
A small handful of basil, leaves pick and sliced
Sea salt and freshly ground pepper
Extra virgin olive oil
Balsamic vinegar
6 slices of sourdough bread, cut into 1 centimetre thick slices
METHOD
In a small bowl combine tomato, basil, 2 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, sea salt and pepper. Heat a griddle pan to medium / hot. Place the bread onto the griddle pan and cook until charred on both sides, remove and rub each slice with the garlic clove. Top each slice of bread with tomato mixture. Serve immediately.
Eggplant and Mint Bruschetta
INGREDIENTS
1 eggplant sliced lengthways ½ centimetre thick
Extra virgin olive oil
White balsamic vinegar
A small handful of fresh mint leaves, sliced
6 slices of sourdough bread, cut into 1 centimetre thick slices
1 clove of garlic, halved
Sea salt and freshly ground black pepper
METHOD
Heat a griddle pan to medium / hot. Brush eggplant with olive oil and place on griddle pan until charred on both sides. While the eggplant is grilling in a bowl combine 6 tablespoons of olive oil, 2 tablespoons of vinegar and the mint leaves, salt, pepper and stir to combine. When the eggplant is done place directly into the oil mixture and toss to combine. Place the bread onto the griddle pan and cook until charred on both sides, remove and rub each slice with the garlic clove. Top each slice of bread with eggplant and drizzle with a little extra virgin olive oil. Serve immediately.
Prosciutto and Mozzarella Bruschetta
INGREDIENTS
6 slices of sourdough bread, cut into 1 centimetre thick slices
6 slices of prosciutto
6 mozzarella balls, torn in half
A small handful of basil, leaves pick and sliced
Extra virgin olive oil
Sea salt and freshly ground black pepper
METHOD
Heat a griddle pan to medium / hot. Place the bread onto the griddle pan and cook until charred on both sides, remove and rub each slice with the garlic clove. Top each slice of bread with prosciutto, mozzarella, basil, and drizzle with extra virgin olive oil. Season with salt and pepper. Serve immediately.
Fig and Prosciutto Bruschetta
INGREDIENTS
6 slices of sourdough bread, cut into 1 centimetre thick slices
6 slices of prosciutto
6 ripe figs, halved
A small handful of mint, leaves pick and sliced
Extra virgin olive oil
METHOD
Heat a griddle pan to medium / hot. Place the bread onto the griddle pan and cook until charred on both sides, remove and rub each slice with the garlic clove. Top each slice of bread with prosciutto, figs, mint, and drizzle with extra virgin olive oil. Serve immediately.
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