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Bruschetta and Crostini

Bruschetta and Crostini

Bruschetta is a thick slice of rustic bread while crostini is taken from a baguette and is thinly sliced

Part of the Italian collection

INGREDIENTS

TOMATO SAUCE

30 cherry tomatoes halved or a 400g can of chopped tomatoes

3 tbsp of olive oil

1 tbsp of chopped fresh rosemary or 1/4 tsp dried

1 tbsp of chopped fresh thyme leaves or 1/4 tsp dried

1 tbsp of chopped fresh oregano or 1/4 tsp dried

2 cloves garlic, crushed

salt and pepper to taste

METHOD

If using fresh tomatoes, place upright on a baking tray, add olive oil and herbs, and season. Bake in a low oven for two hours. If using a tin, add the tomatoes, herbs and olive oil to a sauce pan and cook on a low simmer for one hour until thick.

BRUSCHETTA WITH GORGONZOLA, FIGS AND BRESAOLA HAM

pack of Gorgonzola cheese

6 figs

6 slices of bresaola

Rub the toasted bread with garlic then top with gorgonzola, sliced figs and bresaola ham.


BRUSCHETTA WITH TOMATO, MOZZARELLA AND CHIVES

6 small tomatoes

pack of buffalo mozzarella

bunch of chopped chives

Slice the tomatoes and dribble with olive oil. Grill for a couple of minutes. Rub the toasted bread with a clove of garlic, place the tomatoes onto the bruschetta, top with mozzarella and grill to heat the cheese, top with the chives.

BRUSCHETTA CAPONATA DECORATED WITH PINE NUTS AND BASIL

2 aubergines, sliced 1/2 an inch thick

6 tbsp olive oil

1 large onion, chopped

2 cloves garlic finely chopped

6 sun dried tomatoes in oil

1 tsp tomato paste

2 tbsp of the prepared tomato sauce

6 chopped anchovies

1 tbsp of rinsed capers

1 tbsp fresh parsley, chopped

2 tbsp of sliced olives

1 tsp dried oregano

1 tsp dried chilli flakes

1 tbsp pine nuts

basil leaves to decorate

Place the sliced aubergines on a parchment-lined baking sheet. Drizzle with 4 tbsp olive oil and bake for 15 to 20 minutes until softened and slightly browned. In a frying pan, add 2 tbsp of olive oil and fry the onions on a low heat until translucent. Add the garlic and sauté for another minute.

Cut the aubergine slices into small cubes, add to the onion and cook until soft. Add the sun dried tomatoes, tomato paste and tomato sauce. Stir well, turn the heat to low and add the anchovies, capers, parsley and olives. Stir in the oregano, red chilli flakes, and salt and pepper. Place this mix onto the toasted bruschetta. Finish with a sprinkle of pine nuts and basil leaves.

 

By Nikki Legon

© Living Magazine - first published April 2015