Duo of Bruschetta (Mozzarella with Homemade Pesto and Tomato with Garlic and Basil)
This is a simple but effective recipe perfect for when you're entertaining a crowd. As well as the classic combination of tomatoes, garlic and basil, I also like to make a quick pesto and drizzle it over good quality mozzarella.
I actually served these as a starter for a dinner party but you could easily cut them in half and have them as canapes. The pesto and the tomato mixture can be made in advance so you can just enjoy yourself at the party. Feel free to swap the spinach for rocket and lose the chilli if you don't want any heat.
Duo of Bruschetta (Mozzarella with Homemade Pesto and Tomato with Garlic and Basil)
Serves 6-12
1 small ciabatta loaf, cut into 12 x 1cm thick slices
sea salt and freshly ground black pepper
For the mozzarella:
1 small garlic clove
25g baby spinach
1 tbsp flaked almonds
1 red chilli, deseeded and roughly chopped
2 tbsp olive oil
1 lemon, juice only
375g buffalo mozzarella, roughly torn
For the tomato:
300g tomatoes
1 tbsp extra virgin olive oil
1 garlic clove
handful fresh basil, chopped
Toast the ciabatta slices lightly under a medium grill or in a griddle for 2 minutes on each side until nicely browned.
For the mozzarella: whizz the garlic, spinach, almonds and chilli using a hand-held blender or in a mini food processor to form a coarse paste. Add the olive oil and lemon juice, then whizz again, adding enough water to make a pourable dressing. Season to taste with salt and plenty of freshly ground black pepper. Arrange the mozzarella on top of half of the toasts and drizzle over the pesto.
For the tomato: Dice the tomatoes and place in a large sieve or colander. Salt generously and thoroughly combine to coat all the tomatoes with salt. Place over a bowl and allow to rest for 15–20 minutes, jostling occasionally to encourage the liquid to come out.
Transfer the tomatoes to a large bowl and add the olive oil. Finely grate in the garlic clove and then add the basil. Grind in some black pepper and combine thoroughly. Spoon on top of the remaining toasts and serve.
I actually served these as a starter for a dinner party but you could easily cut them in half and have them as canapes. The pesto and the tomato mixture can be made in advance so you can just enjoy yourself at the party. Feel free to swap the spinach for rocket and lose the chilli if you don't want any heat.
Duo of Bruschetta (Mozzarella with Homemade Pesto and Tomato with Garlic and Basil)
Serves 6-12
1 small ciabatta loaf, cut into 12 x 1cm thick slicessea salt and freshly ground black pepper
For the mozzarella:
1 small garlic clove
25g baby spinach
1 tbsp flaked almonds
1 red chilli, deseeded and roughly chopped
2 tbsp olive oil
1 lemon, juice only
375g buffalo mozzarella, roughly torn
For the tomato:
300g tomatoes
1 tbsp extra virgin olive oil
1 garlic clove
handful fresh basil, chopped
Toast the ciabatta slices lightly under a medium grill or in a griddle for 2 minutes on each side until nicely browned.
For the mozzarella: whizz the garlic, spinach, almonds and chilli using a hand-held blender or in a mini food processor to form a coarse paste. Add the olive oil and lemon juice, then whizz again, adding enough water to make a pourable dressing. Season to taste with salt and plenty of freshly ground black pepper. Arrange the mozzarella on top of half of the toasts and drizzle over the pesto.
For the tomato: Dice the tomatoes and place in a large sieve or colander. Salt generously and thoroughly combine to coat all the tomatoes with salt. Place over a bowl and allow to rest for 15–20 minutes, jostling occasionally to encourage the liquid to come out.
Transfer the tomatoes to a large bowl and add the olive oil. Finely grate in the garlic clove and then add the basil. Grind in some black pepper and combine thoroughly. Spoon on top of the remaining toasts and serve.
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