There were plenty of alternatives available and in my state of health, I was happy to look for something light on the menu. At one Italian restaurant I opted for their bruschetta with tomato. It was just perfect. Not too heavy, enough to tempt my capricious appetite and downright tasty.
As it was the middle of winter in London, I don't imagine the tomatoes were locally grown. They certainly didn't taste like the hothouse variety.
I've recreated the recipe at home with our local sun-ripened tomatoes which are absolutely stunning at the moment. I like to buy the smaller ones, stalks still on, and keep them in a basket on the bench. Putting them in the fridge spoils the flavour. At room temperature they are just perfect. I've been known to grab one or two in passing- quality control, you understand...
Here then is my Kiwi summer version of what tempted me on a chilly day in London.
Summer Bruschetta
Italian bread cut diagonally into 2.5cm slices
6-8 vine ripened tomatoes
1/2 cup pitted black olives
1 small red onion
1/2 green pepper
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Maldon salt and freshly ground pepper
2 cloves garlic
Dice the tomatoes. Chop the olives and finely dice the red onion and capsicum. Place all in a bowl and drizzle over the olive oil and balsamic vinegar. Sprinkle on some Maldon salt and freshly ground pepper and stir to combine. Toast the bread on both sides. Once it starts to brown, spray or paint it with a little olive oil. Finish toasting. I have a pump spray can you can fill with oil, give the pump a few presses, then use the aerosol spray to mist the oil over bread, salads, what you will. Peel and cut the garlic cloves in half and rub over the toasted bread.
 |
Go To Page: 1 2
