Bruschetta

Bruschetta
Bruscetta
Bruschetta

Let’s be honest, it’s too damn hot to cook this week, so I’ve been living off a nutritious diet of fresh tomatoes and gin and tonics. I was hoping to save this recipe for when my tomato plant started to produce fruit, but insultingly, he (my plant) has only produced two tiny green tomatoes so far, and that does not a bruschetta make. Selfish. Just remember who waters you, mate.
So instead, I scampered off to Waitrose and came back with a big bag of overpriced tomatoes, sourdough and enough tonic water and ice to sink HMS Belfast. Within 10 minutes I was chomping on delicious bruschetta and sipping ice cold G&Ts while staring daggers at my tomato plant. I’m not angry, just disappointed – he hangs his head in shame. 


Bruschetta
Serves 2 as a starter / Hands on time 10 mins / Total time 10 mins / V Vn Df
2 pieces of sourdough (I used a rye variety)
4 ripe tomatoes, de-seeded and roughly chopped
1 garlic clove, peeled
Handful of fresh basil, roughly chopped
1 tsp balsamic vinegar
Pomora extra virgin olive oil


Method
1. Start by de-seeding and roughly chopping your tomatoes – I do this by halving my tomatoes, removing the core and spooning out the seeds. Roughly chop and place in a bowl before sprinkling with a generous pinch of salt and pepper. Stir in the chopped basil, balsamic vinegar and a good drizzle of extra virgin olive oil. Put to one side.
2. Toast 2 large pieces of sourdough on either a grill pan or in a toaster. Meanwhile, cut the end off the garlic clove and peel. Once toasted, rub the toast with the cut side of the garlic to give it a gorgeous flavour. Finally sprinkle the toast with salt and pepper and drizzle with olive oil before topping with the tomato mixture. Tasty.

Bruscetta
Bruschetta

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Df – Dairy free   



Big brunch bruschetta

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When I was sixteen, I was sacked from McDonald’s. It was a rather unceremonious sacking, but remarkably, landed me my next job making coffee in a local coffee shop. I say ‘coffee shop’ but it was more of an American Diner serving real American milkshakes and Reese’s Pieces cheesecakes. It was the most exciting thing to have happened to Letchworth Garden City, like ever. Admittedly that wasn’t hard – Letchworth was, and still is where people go to die. Anyway, that’s why Caffeine was such a breath of fresh air in that stale, powdery old town. The council got rid of Caffeine eventually of course (bastards) but I still miss it, even after all these years.

Anyway, we used to make this gorgeous bruschetta which, to be fair, wasn’t anything like any Italian bruschetta I’ve ever had. It’s the US version, so naturally it’s three times the size and covered in cheese, but it’s SO GOOD! This wasn’t just my favourite, it was my dad’s too. He used to come in and order it alongside a small cappuccino that he would nurse for at least 2 hours. Good times… Feel a bit sad now. Enjoy!


Big brunch bruschetta 
Serves 2 / hands on time 20 mins / total time 30 min / V 
250g mixed ripe tomatoes
1 garlic clove, peeled
Handful of fresh basil
1 ripe avocado, sliced
1 ball vegetarian mozzarella
2 thick slices of bread (I recommend, sourdough)
1-2 tbs balsamic vinegar
Extra virgin olive oil


Method
1. Preheat your oven to 220°C/200°C fan/425°F/gas mark 7.
2. Start by halving the tomatoes and scooping  out the seeds (if using cherry tomatoes there is no need to scoop out the seeds). Slice into strips (again, not if you’re using cherry tomatoes) and put in a bowl along with a good crack of pepper and salt. Add a handful of chopped basil along with 1-2 tbs of balsamic vinegar (if using good quality balsamic vinegar, use just 1 tbs as it is stronger than regular supermarket balsamic). Drizzle with extra virgin olive oil and put to one side.
3. Lightly toast the bread in a toaster before rubbing the surface of each slice with a raw, peeled garlic clove. Top with sliced avocado and thinly sliced mozzarella. Season with salt and pepper, place on a baking tray before cooking in the oven for 10 minutes.
4. Once the cheese has melted, finish the slices under the grill to allow the cheese to go nice and brown (optional). Slide onto plates and top with the balsamic tomatoes. Serve with an extra dash of balsamic vinegar and a drizzle of extra virgin olive oil.

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If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian