Directions: |
Directions:•Slice the Ciabatta (or sourdough bread) into 1 inch slices on a diagonal.
•Use a griddle, barbeque or grill to toast on both sides
•Whilst the bread is still warm, rub the clove of garlic over the surface of each slice.
•Drizzle over a little olive oil
•Season with salt and pepper |
Personal
Notes: |
Personal
Notes: I love to serve bruschetta as an appetizer to guests, especially for a larger group who can help themselves to as much or as little as they want and there are a few variations.
Variations:
Tomato and basil
Make the basic bruschetta as above and top with some fresh, roughly chopped tomatoes and fresh basil leaves. Finish with a little extra olive oil if necessary
Ham and Fig
Make the basic bruschetta and lay a piece of Prosciutto or Parma ham on top, followed by a quarter of a fresh fug and a sprinkling of mint leaves. Finish with a little balsamic vinegar and more black pepper.
For more bite sized portions, you could use a French stick and slice instead of ciabatta.
Mushroom
Heat a large pan with some olive oil and add a few handfuls of wild mushrooms (or whatever type of mushroom you prefer). Any smaller mushrooms can remain whole but break up any larger ones to make sure they cook evenly. Add 1 clove of chopped garlic, a small bunch of fresh thyme and parsley (and a pinch of dried chilli if you like it spicy!) and cook for a few minutes until the mushrooms are softening and beginning to colour. Add a knob of butter and a little bit of freshly squeezed lemon juice and season well. Stir this and after a minute or two, add 3 tablespoons of water and simmer until you get a very light sauce over the mushrooms. Tip over your basic bruschetta and enjoy.
Thyme and Butternut Squash
Peel the squash and chop into approximately 2-3 cm cubes. Put into a roasting tin with a couple of whole, peeled garlic cloves and toss with a little olive oil. Add a few sprigs of fresh Thyme and season well. Put into a hot oven (approx gas mark 6) for 30 minutes or until the squash is soft and sweet and beginning to caramelize. Spoon onto the basic bruschetta and serve.
|
This recipe for Basic Bruschetta, by 