This might be a simple recipe, a mere tomato and rocket bruschetta, but don’t snub your nose up at it. Remember, like our burlesque chef says below, it’s all about the ingredients and all about the love. So take care of each morsel, each element, pay attention and you will have a bit of divinity. Now over to our food writer;
This is recipe is always a winner. It’s fresh but indulgent charm is perfect for night time nibbles or a different morning brunch. The important thing to remember about this recipe is to purchase a good quality tomato, as this is the main basis of the dish.
There is nothing I hate more than tomato that tastes of nothing – an all too common occurrence these days. Big juicy red vine tomatoes can be found in just about any supermarket and although they cost a little more, they’re worth it, you can’t beat the extra quality and taste.
I used to hate tomatoes up until about four years ago, but just like mushrooms, Guinness and mayonnaise I randomly developed a craving out of the blue one day and I just had to have some. It’s a bit strange but I have been in love with them ever since.
4 small Ciabatta rolls
4 large vine tomatoes (vine plum tomatoes work well)
½ a large red onion
2 tbsp Grated Parmesan
1 tablespoon of fresh basil pesto
1 tsp Balsamic vinegar
1 Garlic clove (peeled)
Handful of fresh rocket
Pinch of Maldon sea salt and cracked black pepper
Half the tomatoes and discard the seeds in the middle. Chop the tomatoes into small cubes and place in a bowl.
Finely chop the red onion into a small dice and add to the tomatoes along with the Parmesan, Pesto, Balsamic and Rocket, then season to taste with the sea salt and pepper.
Half the Ciabatta rolls and toast, drizzle with a little Olive oil and rub over briefly with the garlic clove.
Top with the tomato mixture and serve. Delicious!
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