Wednesday, 11 January 2012

Recipes - Bruschetta

Like many things bruschetta is all about balance.  Everyone has had bruschetta before but how often do you have good bruschetta?  I think this recipe is pretty amazing as the balance of flavours in spot on.  

1kg tomatoes, deseeded, finely diced
1/2 small spanish onion, finely diced
1 clove gaarlic, crushed
1/4 cup basil leaves, finely chopped
1 tbs extra virgin olive oil
1/2 tbs balsamic vinegar
1 sourdough baguette, cut into 1cm slices
salt and pepper, to
balsamic glaze, to serve

Step 1 - Preheat oven to 230°C.  Spray a flat tray with olive oil.
Step 2 - Distribute bread over tray and spray will olive oil. Bake for 7-8 minutes, turning halfway through.  Remove from oven and set aside.
Step 3 - Place tomatoes, garlic, spanish onion and basil in a bowl.  Drizzle with olive oil and balsamic vinegar and season well with salt and pepper.  Gently fold to combine.
Step 4 - Place bread slices on a serving tray and spoon a liberal amount of the tomato mixture on top of each.  Drizzle with a little balsamic glaze. Serve immediately.

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