- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.6XeXEVt9.dpuf The Curiosity Project: Bruschetta & Sunshine

17 August 2012

Bruschetta & Sunshine

Today's recipe was completely spontaneous and inspired by a gloriously sunny Friday afternoon reading cook books in the garden. Championing the super simple Italian bruschetta, these bad boys are packed with flavour and make the perfect snack to share with friends or a light lunch alfresco...

Serves 2 generously or 4 as a snack

A large stick of French bread (ok, I know it's not Italian) or ciabatta, sliced on the diagonal
4 tomatoes or a punnet of cherry tomatoes, finely diced
2 Portobello mushrooms, finely diced
A handful of pitted black olives
1 tsp dried mixed Italian herbs
1 tsp fresh chopped thyme (optional)
A large wedge of Brie
1 large clove of garlic
Pinch of sugar
1 tbsp Balsamic vinegar
1 tbsp extra virgin olive oil plus extra to drizzle

The sweetest tomatoes-I could've eaten this on its own!

Step One:
Heat the olive oil in a shallow pan with the dried herbs and gently fry the mushrooms. In a large bowl, add the diced tomatoes, olives, fresh thyme and mushrooms. Mix in the balsamic vinegar and sugar and season. Set aside.

Step Two:
Slice the French stick diagonally and lightly grill the slices on both sides being careful not to catch them. Meanwhile, slice the brie (and remove the rind if you're not keen on it). 

Step Three:
Chop the garlic clove in half and gently rub it over the top side of the toasted bread, then carefully spoon the tomato mixture onto each one. Finally, place a slice of brie on top and pop them back until the grill for the cheese to melt.

Step Four:
Place the bruschetta onto a large plate or platter, drizzle with the olive oil and nosh away!

Image Credits: © Tiffany Grant-Riley

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