Friday Foodie - Bruschetta Two Ways

Bruschetta would have to be one of the quickest, least involved meals to make yet one that bursts with flavour.  It is fresh and light, lending itself to be eaten as early as brunch, as a light lunch or even as an appetiser.

In Italy, the traditional way bruschetta is served is simply, grilled bread rubbed with garlic & drizzled with extra virgin olive oil, salt & pepper.  Nom nom.

Here are two alternative ways to serve your bruschetta...

Serves 2-4

Tomato & Basil Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
4 tomatoes - seeds removed, diced
fresh basil leaves - torn
extra virgin olive oil

Do:
1. Add chopped garlic, diced tomatoes & torn basil leaves in a bowl, drizzle with olive oil.  Combine & allow to macerate
2. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
3.  Pile tomato mixture on top of char-grilled bread, drizzle with olive oil, season with salt & pepper.  Serve.

Creamy Mushroom Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
300 grams button mushrooms - quartered
extra virgin olive oil
knob of butter
1/4 cup cream
parsley - finely chopped

Do:
1. Heat roughly 1 tablespoon of olive oil & knob of butter in a fry pan.  Add garlic & mushrooms & sauté until softened.
2. Add cream and chopped parsley and heat through.  Season with salt & pepper.
3. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
4. Pile mushroom mixture on top of char-grilled bread, drizzle with olive oil.  Season & serve.

Buon appetito!

for a printable recipe click here to download