Friday 30 March 2012

Tomato, Basil & Red Onion Bruschetta

I know that there are many different ways of making Bruschetta which use many different ingredients, so I thought that I would share my preferred way of making it. Bruschetta or "Brusketta" as the Italian's pronounce it always envokes such an explosion of flavours and taste whenever I eat it.

Personally, I am quite a big fan of the classic Bruschetta. My Bruschetta consists of Tomatoes, Basil, Red Onion & Vegetarian Pesto. I also like my Bruschetta quite chunky and "rustic" and so I don't tend to chop my ingredients very finely.

Bruschetta makes a great quick and easy snack, or lunch dish, and is perfect for a warm sunny day. It also makes a stunning starter for an Italian themed menu. I often serve Bruschetta as a starter, then my Italian Shepherd's Pie for main, followed by gelato to finish when I am entertaining.

Here is how I make Bruschetta, Feel free to adapt it, or make it as is, and most of all, enjoy!

Classic Bruschetta
Bruschetta Loaf, sliced in half and cut into slices
1 Jar of Vegetarian Pesto
1 Red Onion, peeled and chopped into small pieces
250g Cherry Tomatoes, peeled and chopped
Handful of Basil Leaves, torn
1 Clove Garlic, crushed
Olive Oil as required.

  1. Grill the ciabatta on the opposite side to the filling until warm, and then repeat on the other side.
  2. Once grilled, spread the vegetarian pesto onto the bread and grill for a couple more minutes (you could leave off the pesto and just rub garlic cloves onto the bread instead).
  3. Combine the red onion, tomatoes, garlic and basil together in equal quantities, mix, and add a little olive oil to bind the ingredients together.
  4. Remove the ciabatta from the grill, allow it to cool slightly and pile the onion and tomato mixture onto the individual slices. Decorate with more olive oil or basil as required and serve immediately.

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