I do love Bruschetta, in fact anything Italian, it has to be my 2nd favourite cuisine, next to Scottish Cooking, of course!
This is a classic recipe that never fails to satisfy the taste buds. Bruschetta is an antipasto starter consisting of toasted bread with oil and garlic, topped with tomatoes & basil. It’s light & refreshing, a perfect snack, starter or party food dish.
1 Baguette or any crusty bread- sliced diagonally (try Tiger bread, its delicious too)
250g Cherry Tomatoes – sliced into quarters
1-2 Garlic Cloves – crushed
Fresh Basil leaves – chopped or 2 tsp dried basil
30ml Balsamic Vinegar (use a good quality one – you’ll taste the difference)
60ml Extra Virgin Olive Oil (use a good quality one)
1/2 Small red onion – chopped finely
1 Tsp Sea salt
1 Tsp Cracked Rainbow Pepper
Place the diced tomatoes, red onion, garlic, basil, balsamic vinegar & olive oil into a bowl & mix through. Season with salt & pepper. Cover & refrigerate for 1 hour to allow flavours to infuse.
When ready to serve, brush the bread with a little olive oil & garlic, grill lightly under a medium grill heat until lightly toasted.
Spoon mixture onto the bread, sprinkle a little basil & serve. Enjoy!
This is my go to Pizza Sauce, ever since I started cooking I always look for healthier options to shop bought products and this is definitely one of them. Not only are your homemade options healthier but so much more tastier.
Makes enough for 2 large pizzas
250g of fresh tomatoes or 1 can 400g of chopped tin tomatoes. (I would urge you to try fresh it makes such a difference to the flavour.
4 garlic cloves – minced
2 teaspoons balsamic vinegar
salt & fresh cracked pepper
1 tbsp Olive oil
First place the fresh tomatoes into a pan of boiling water to loose the skins (about 10 mins). Remove skins before placing into processor.
Combine all of the ingredients into a food processor and blitz until smooth. Tasting through and adding more pepper or oil as required. If you prefer a really thick sauce, drain some of the tomato juice before putting into the blender.
The sauce can be used straight away or chilled in the fridge up to 1 week.