KarniF00l
29-09-2006, 14:40
mmmm.. How good is bruschetta !!! Every sunday night me and DH make bruschetta on sourdough and kilpatrick oysters as a treat to kick start the week :chef: I'll paste the recipe i go by but i was wondering if anyone else has a different variation or has any ideas on what to add to the brushetta to make it a little different.
Italian bruschetta
Serving size: Serves 4
Cooking time: Less than 30 minutes
INGREDIENTS
3 ripe vine ripened tomatoes, diced
2 tablespoons finely diced red onion
1 tablespoon virgin olive oil
splash of balsamic vinegar
sea salt
cracked black pepper
1 small loaf sourdough cut into 1 cm slices
1 clove garlic, peeled
METHOD
Heat a chargrill pan on medium. Combine tomatoes, red onion, and 1 tablespoon oil, balsamic and season well. Refrigerate until ready to use.
Lightly spray pan with olive oil, and char bread on both sides until golden. Rub one side of each with garlic clove. Keep warm. To serve top bread with tomato mixture and sprinkle with basil leaves.
Italian bruschetta
Serving size: Serves 4
Cooking time: Less than 30 minutes
INGREDIENTS
3 ripe vine ripened tomatoes, diced
2 tablespoons finely diced red onion
1 tablespoon virgin olive oil
splash of balsamic vinegar
sea salt
cracked black pepper
1 small loaf sourdough cut into 1 cm slices
1 clove garlic, peeled
METHOD
Heat a chargrill pan on medium. Combine tomatoes, red onion, and 1 tablespoon oil, balsamic and season well. Refrigerate until ready to use.
Lightly spray pan with olive oil, and char bread on both sides until golden. Rub one side of each with garlic clove. Keep warm. To serve top bread with tomato mixture and sprinkle with basil leaves.