Our top 3 of 19 Bruschetta recipes
- 1 Baguette
- 50g Goats cheese
- 3-4 Fresh basil leaves
- 2 Medium tomatoes
- 1 tbsp Olive oil
- 1 Garlic clove crushed
- 1 tbsp Pesto
- First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into thinnish rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil. Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp. Cool them on a wire rack and store in an airtight tin until you need them (they will be okay for up to 2 weeks, which is very helpful).
- When you're ready to serve, skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice. Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper. Finally, using a small teaspoon, add a few droplets of olive oil – though be careful not to overdo this. Scatter a few fresh basil leaves over the bruschettas to serve.
These are so quick and easy to prepare if you have guests coming round or we just have them before I get stuck into preparing dinner! You can vary the toppings/combinations, i.e. leave out the chilli if you prefer, use chopped sun-dried tomatoes mixed with chopped olives and a little lemon zest, a slice of feta cheese, tomato and a mint leaf garnish, the combinations are endless!!
- 1 part baked bagette
- 12 cherry tomatoes, diced
- 1 tbsp olive oil
- 1 clove garlic
- 1 pinch chilli powder
- A few basil leaves
- 1. Preheat the oven to 220oC.
- 2. Slice the baguette into 1cm slices, slightly on the diagonal, and place on a baking sheet and bake for about 7-8 mins, then turn over.
- 3. Bake for a further 7-8 mins or until looking or feeling baked, don't over cook (they don't want to be crisps!).
- 4. Take out of oven. Slice the garlic through the centre and then rub over each slice of baguette.
- 5. Mix the tomatoes, chilli and olive oil together and spoon over the baked baguette slices. Garnish with basil leaves.
- Serve with a glass of cold wine or beer!
- 2 slices bread
- 1 tomato
- 1 tbsp. basil, chopped
- 1 tbsp. olive oil
- 1) Toast bread for a 2 minutes.
- 2) Dice the tomatoes and cover the bread with them.
- 3) Add basil (chopped) and a tablespoon of olive oil.
- 4) Oven it for 5-7 minutes.