Monday, December 2, 2013

Tomato & rocket bruschetta

Tomato & rocket bruschetta

To Prep  0:15 

To Cook 0:02




3 garlic cloves
4 vine-ripened tomatoes,seeds removed, chopped
2 tbs chopped basil leaves
1/4 cup (60ml) extra virgin olive oil,plus extra to drizzle
4 slices of ciabatta or other Italian woodfired bread
1 cup wild rocket leaves
Balsamic vinegar, to drizzle
Shaved parmesan, to serve

Step 1

Finely chop 2 of the garlic cloves, then place in a bowl with the chopped tomatoes and basil. Stir in 2 tablespoons of the oil, season well, then set aside.
Step 2

Brush bread on both sides with the remaining 1 tablespoon of oil. Heat a chargrill pan over high heat, then grill bread for 1 minute each side until charred. Halve remaining garlic clove, then rub one side of the bread with the cut side of the garlic.
Step 3

When ready to serve the bruschetta, pile the tomato mixture on top of the grilled bread. Top with rocket, drizzle with extra oil and balsamic vinegar, and garnish with parmesan.



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