Bruschetta

bruschetta
I have been reading, Glynn Christian’s, How to Cook Without Recipes It’s a really interesting book that includes a section on poncing around in the kitchen. No more poncing from me from now on! However, I do think there is a role for recipes, even if you can identify the flavour trails, recipes give you techniques for combining those trails. Plus, reading cookbooks is a pleasure that I don’t want to forgo.
 
The book is premised on the concept of flavour trails in food. For example, tomatoes have a classic affinity with basil, garlic and olive oil. Which got me thinking of some freshly made bruschetta for lunch.
 
This is my recipe for bruschetta, however in the spirit of Glynn Christian there is no need to be prescriptive. Fetta or boccocini is amazing atop bruschetta and so is some parma ham if you have that to hand. The most important thing is that the tomatoes are the best quality you can find.
 
Ingredients
8 slices of ciabatta loaf
2 cloves of garlic, one peeled and one crushed
1 shallot finely sliced
4 tomatoes peeled, deseeded and finely chopped
1 tbsp chopped fresh basil
2 tbsp olive oil
Salt and pepper

 

1. Mix the shallots with 1 tbsp of olive oil and allow to stand for 10 mins.

2. In the meantime, toast the ciabatta bread or grill on searing hot griddle pan then rub the the bread with a slice of the peeled garlic and drizzle with 1 tbsp olive oil.

3. Mix the shallots and oil with the tomato, crushed garlic and basil and spread on the ciabatta. Season with salt and pepper.

 

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