Bruschetta
Photography by Photography by Aaron McLean.
Bruschetta translates to grilled bread with a topping of seasonal ingredients. It can be as simple as a sliced tomato with a drizzle of good olive oil and a sprinkling of salt and pepper. Whatever you decide to put on top, make sure it is fresh and of top quality.
INGREDIENTS
1 loaf firm-crumbed sourdough bread
extra virgin olive oil
whole peeled garlic clove
METHOD
Slice the sourdough and lightly brush each side with olive oil. Grill both sides on a preheated ridged grill plate or barbecue. Lightly rub one side with a cut garlic clove and sprinkle with salt and pepper.
Our choice of toppings are:
Rocket leaves, blanched fresh asparagus tossed in a little olive oil and seasoned, thinly sliced prosciutto.
Chargrilled slices of eggplant and zucchini, roasted red capsicum,
pitted black olives.
Fresh mozzarella, thinly sliced fresh fennel tossed with a little olive
oil and lemon juice, halved cherry tomatoes and capers.
Chargrilled zucchini, fresh mozzarella, toasted pinenuts, capers,
pitted black olives and torn basil leaves.
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