|
Ingredients
1 baguette, sour dough bread
3 cloves of garlic
Method
Slice the bread to 1 cm slices, cut the garlic in half and liberally rub each side with garlic, then char-grill or toast on either side until crispy.
Top each slice of “Bruschetta” with your toppings just before you serve.
Variations
#1
100g Baby bocconcini
1 Roasted red capsicum strips
1 Roasted green capsicum strips
1 Roasted yellow capsicum strips
Splash of confit oil (from the cherry tomatoes)
#2
1 punnet of cherry tomatoes
200ml extra virgin olive oil
1 head of garlic
100g shaved Parmesan
Place the tomatoes, oil and garlic into a fry pan and gently heat for ½ an hour, or until the tomatoes just start to blister, then strain off the oil and set aside.
#3
5 tomatoes, peeled and de-seeded
¼ bunch of torn basil
Splash of confit oil (from the cherry tomatoes)
|
