Big Brunch Bruschetta

When I was 16 I got sacked from McDonald’s. It was a rather unceremonious sacking, but remarkably landed me my next job making a coffee in the local coffee shop. I say it was a coffee shop but it was more of an American Diner, we used to make the best real American milkshakes, imported the best Oreo and Reese’s Pieces cheesecakes and created the paninis and sandwiches in all of Letchworth. Admittedly that wasn’t that hard – Letchworth was, and still is, where people go to die. That’s why ‘Caffeine’ was a breath of fresh air in that stale, powdery old town. The council got rid of Caffeine eventually, of course, Kev the owner pissed them off one time too many, but I still miss that place. I haven’t managed to find anywhere like it again… Still looking.

Anyway, we used to make this incredible Bruschetta, which to be fair wasn’t anything like any Italian bruschetta I’ve ever tried. It’s the American version, so naturally it’s three times the size and covered in cheese, but it’s SOOOOOOOOOOO GOOD! This wasn’t just my favourite but my dad’s favourite too, he used to come in and order it alongside a small cappuccino that he would then nurse for hours. Good times… Feel a bit sad now.

Big Brunch Bruschetta
Serves 2 / Takes 20 minutes
Make it vegan: Leave off the mozzarella and don’t grill
6 large ripe tomatoes, de-seeded and sliced
1 peeled garlic clove
pack of fresh basil
2 ripe avocados
2 150g packs of mozzarella or 1 long 250g pack
2 thick slices of farmhouse white (you can use any bread you like really, sourdough works nicely)
Balsamic vinegar
Extra virgin olive oil
Salt and pepper

1. Preheat your oven to 220°C /200°C fan.
2. Half the tomatoes, scoop out the seeds and chop into strips. Pop them in a bowl with the copped basil and season well with salt and pepper. Cover in a couple tablespoons of balsamic vinegar and splash of olive. Put to one side.
3. Cut two slices of bread and top with slices of avocado. Sprinkle with salt and top with sliced mozzarella. Pop on a baking tray and put in the oven until the cheese melts (around 10 – 15 minutes).

4. Slide each slice onto a plate and pour half the tomato mixture over each slice. splash with an extra bit of balsamic, extra virgin olive oil and sprinkle of salt and pepper and serve. YUM!
If you’ve had a go at making my bruschetta or any of my other recipes I’d love to hear about it. @corrieheale

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