Friday, 14 July 2017

Bruschetta Lunch

Bruschetta is a lovely light and healthy summer lunch which is quick and easy to put together. More Italian than French, Bruschetta originated in Tuscany around 1950-55  and means "a dish of toasted (bruscare = to toast) bread slices drizzled with olive oil and usually topped with tomatoes and basil. In Provence there is a similar dish called Fougasse in that the flat (fogassa/focaccia) bread is brushed with garlic and olive oil and topped with a variety of ingredients including olives,


Serves 10

6-7 ripe plum tomatoes
2 cloves of garlic very finely chopped
1 shallot onion finely chopped
6-7 leaves of fresh basil chopped
1 tbsp of extra virgin olive oil
1 teaspoon of balsamic vinegar
lemon juice to taste
salt & pepper to season

1 x loaf (freshly baked) flat bread (focaccia) left to cool.


Rinse the tomatoes cut in half and de-seed them. Then chop up into fine dices. Mix the garlic onion basil and balsamic vinegar well and season with lemon juice salt and pepper. Slice the bread and toast it so that you have as many toasted slices as you need. Once toasted rub it with garlic and brush it sparingly with olive oil.

Align the toast on a serving platter olive oil side up, Either place the tomato topping in a bowl separately with a spoon so people may serve themselves over the bread or place some topping on each toasted slice and serve. If you top each slice of toast with tomatoes do so just before serving to avoid the toast becoming soggy.  May also be served with an nasturtium flower which of course is edible and looks delicious.

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