Bruschetta With Tomato Salad And Chevre
From nuggle 16 years ago
- 3 minutes to make
- Serves 4
Bruschetta, from the Italian bruscare (to roast over coals) technically refers only to the grilled bread. My apologies that I have not included amounts here, instead just the ingredients. But truly, when in a mood like the one I’ve been in, the last thing one wants is to stress over measuring spoons. Read more Use the proportions that best suit your palate. This is supposed to be a dish that exemplifies the “path of least resistance” – the quickest way to pleasure with minimal effort. Notes: • This recipe can be done on a barbeque, grilling the bread first over medium high heat. To melt the cheese, turn the grill down to medium heat and close the lid, checking after 2-3 minutes. See less
Ingredients
- tomatoes, grape or cherry halved, or your favourite large variety cut into manageable bites shopping list
- red onion, finely minced shopping list
- garlic, finely minced or microplaned (optional) shopping list
- basil, in fine strips (chiffonade) shopping list
- parsley, finely minced shopping list
- salt and pepper shopping list
- red wine vinegar (optional) shopping list
- olive oil shopping list
- Slices of Calabrese bread, or any other crusty bread you like shopping list
- garlic (left whole) shopping list
- Chèvre shopping list
How to make it
- Combine tomatoes, onion, garlic and herbs in a bowl. Season to taste with salt and pepper and a scant splash of red wine vinegar. Pour over a good-quality olive oil, mixing gently to combine. Allow to sit at room temperature while you prepare the bruschetta.
- Under a hot broiler, toast bread on one side until golden brown. Turn and toast the second side until just starting to turn colour. Remove from oven and, working quickly, rub the cut side of the whole garlic clove all over the lightly toasted side. Top with crumbled chèvre, and return to the broiler until the cheese is starting to melt.
- Serve topped with tomato salad and a final drizzle of olive oil.
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