- Dish type
Try this chili bruschetta full of Mediterranean flavour, really simple to prepare and extremely good for lunch or your next party.
Essex, England, UK
2 people made this
- 30g extra virgin olive oil
- 1 red chilli, chopped
- 1 clove garlic, crushed
- 200g tomatoes, chopped
- 3 anchovy fillets
- 1 tablespoon capers
- 6 slices bread
- salt and pepper to taste
- 100g green olives
- 1 tablespoon chopped fresh parsley
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Heat the oil with the garlic and chilli in a frying pan for a few minutes.
- Add the tomatoes, anchovies and capers, mix and cook for a further 15 minutes.
- Toast the bread under the grill until golden on both sides, then in half.
- Season the tomato mixture to taste, then spoon over the toasted bread. Top with olives and parsley and serve immediately.
See it on my blog
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Bruschetta Board with Pickled Cherries, Marinated Cherry Tomatoes, Apricot Salsa and Olive Oil Dip
An epic bruschetta board with a variety of delicious toppings. Honey-sweetened pickled cherries, cherry tomatoes marinated in olive oil with herbs, a fresh and tangy salsa with apricots and a heavenly dip with extra virgin olive oil and balsamic vinegar.
I love boards and platters. One of my favourite pastimes is to sit in front of an enormous spread of gorgeous nibbles with a glass of chilled wine. Whether to be enjoyed with friends or while watching a good series, a loaded bruschetta board is always a good idea. Although I will say that at the moment it would be a good idea to keep it small scale if you’re entertaining friends. Maybe host in the garden or on the balcony? Let’s keep on being safe, we’re nearly out of the woods!
So what is on my epic bruschetta board? The main toppings are:
-Honey-sweetened pickled cherries with chilli and ginger
-Marinated cherry tomatoes with extra virgin olive oil and fresh herbs
-Fresh and tangy apricot salsa with onion and tomatoes
-Extra virgin olive oil dip with balsamic vinegar, capers and herbs
All of them taste wonderful with bread, so get toasting those baguette slices!
The olive oil featured in these delicious toppings is the organic extra virgin olive oil by Ol-eve. It’s become my favourite, especially where raw oil is called for. It’s the perfect ingredient for the dip and the tomato marinade as the flavour really shines through.
For the honey-sweetened pickled cherries and the apricot salsa I used a new (to me) honey called Balkan Honey, also by Ol-eve. It’s a blend of forest and flower honey originating from Bulgaria, Greece and Romania, and has a lovely light colour and delicate flavour. Sometimes here in Greece we tend to think our products are the best in the whole wide world (!) and don’t get me wrong, Greek honey is definitely top quality (when it’s real of course, see my post about honey adulteration here). But the flavour of honey can be very different from area to area due to the difference in terrain. So honey from the dry, rocky southern Peloponnese won’t taste the same as honey from a country further north that has rolling meadows filled with flowers! One isn’t better than the other, just different. Of course this is true provided we’re talking about certified pure honey made with sustainable practices, like Ol-eve honeys.
But back to our board. The four toppings I’m sharing are delicious enough to enjoy as bruschettas (or bruschette more correctly) so if there aren’t that many of you, you don’t need to go all out with the rest of the nibbles. It’s important to be conscious of food waste. If you are super hungry or feeding several people then by all means, use your imagination to load up that board with anything you fancy. Fresh fruit and veg, nuts, dried fruit etc. If you eat cheese you could add a hard yellow or soft white variety (go for something sustainably/ethically sourced if possible). I chose a plant based cream cheese which paired perfectly with everything.
Here’s what you can see in the photos:
-Pesto (store bought, plant based)
-Sliced tomato (I used heirloom, yellow and black varieties)
-Fruit (cherries, apricots, blueberries, blackberries, kiwi)
-Sliced onion soaked in vinegar (for at least an hour before serving)
-Plant based cream cheese (or any cheese you prefer, it pairs well with honey)
-Dark chocolate (I used a salted variety)
-Herbs for decoration (but pop them back in the fridge soon after, so they don’t go to waste)
You can use any combinations of the above or substitute with other goodies of your liking. Toast some day old baguette slices (or any other bread), pour a glass of wine and enjoy! And don’t forget to tag me in any photos you can find me on Instagram at @thefoodiecorner!
For the pickled cherries
300 gr cherries (halved and pitted if desired)
240 ml (1 cup) apple vinegar
90 ml (6 Tbs) Balkan Honey by Ol-eve
1/4 tsp chilli flakes
1/4 tsp ginger, powdered
For the marinated cherry tomatoes
60 ml (4 Tbs) organic extra virging olive oil by Ol-eve
30 ml (2 Tbs) apple vinegar
1 Tbs fresh basil, finely chopped
2 tsp fresh thyme, finely chopped
1 garlic clove, minced
1/2 tsp sea salt flakes
1/8 tsp black pepper, freshly ground
250 gr cherry or grape tomatoes, halved
For the apricot salsa
180 gr apricots (weighed without stones), finely chopped
50 gr cherry tomatoes, finely chopped
20 gr onion, finely chopped
30 ml (2 Tbs) lime juice, freshly squeezed
2 tsp fresh spearmint, finely chopped
1 tsp Ol-eve Balkan Honey (or more if your apricots aren&rsquot very sweet)
1/8 tsp sea salt flakes
1 pinch black pepper, freshly ground
1 pinch chilli flakes
For the olive oil dip
1 Tbs capers, finely chopped
2 tsp fresh thyme, finely chopped
1 garlic clove, minced
1/2 tsp fresh rosemary, finely chopped
1/4 tsp sea salt flakes
1/8 tsp black pepper, freshly ground
1/8 tsp chilli flakes
60 ml (4 Tbs) organic extra virgin olive oil by Ol-eve
2 tsp balsamic vinegar (or to taste)
For the pickled cherries
Place the cherries in a jar with a lid. Combine the vinegar, honey, chilli flakes and ginger in a small saucepan and bring to a boil. Stir until the honey is incorporated and pour the hot mixture over the cherries. Pop the lid on and once the jar has cooled place it in the fridge for at least 24 hours before serving. The cherries will keep for ages in the fridge.
For the marinated cherry tomatoes
Whisk the olive oil, vinegar, basil, thyme, garlic, salt and pepper in a bowl with a fork. Add the cherry tomatoes, toss well and let sit for about half an hour before serving.
For the apricot salsa
Gently toss the apricot, tomatoes, onion, lime juice, spearmint, honey, salt, pepper and chilli flakes in a small bowl. Let it sit for about half an hour before serving. Add some extra honey if it&rsquos too tart.
For the olive oil dip
In a small bowl mix the capers, thyme, garlic, rosemary, salt, pepper and chilli flakes. Transfer the mixture to a small deep plate and drizzle with the olive oil. Add the balsamic in drops so it looks pretty and serve. Note: For bruschetta (toasted bread) spoon the dip over the bread. If using fresh bread you can dip it in, but avoid double-dipping if sharing the dish with others!
-The cherries are nice and sour, if you want them milder use more honey.
-The apricot salsa also pairs well with grilled meat and fish if you are omnivores.
-If you have cherry tomatoes, salsa or olive oil dip leftover (I doubt you will but if. ) you can toss it all with some boiled and slightly cooled pasta for a delicious salad!
-This post is sponsored by Ol-eve. All opinions are my own.
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I made a small batch using white balsamic vinegar rather than the brown balsamic. We really enjoyed this, but you do need to let the flavor meld for about 30 minutes. I was out of sweet red bell pepper, but I did have yellow on hand. Served this with &aposPepper Jelly Glazed Chicken&apos from AR and a tossed salad. We really enjoyed this version of bruschetta, and I know I will use this recipe again. Thanks, Joy Cowling Andrews for sharing. Read More
GARLIC BUTTER AND CHILLI BRUSCHETTA (with a great salad)
GARLIC BUTTER AND CHILLI BRUSCHETTA
1 olive Rustica French loaf (or bread of your choice)
15 ml chopped green chili
10 g flat-leaf parsley, finely chopped
Heat the oven to 200 °C. Divide the bread into 3 pieces. Slice open each piece and place the open pieces of bread on a baking tray lined with baking paper.
Place the butter, garlic and chili in a saucepan. Place on low heat and let the butter melt. Add the parsley and mix.
Spoon this mixture onto each piece of bread. Bake in the oven until crispy. Take out and serve warm with a great salad.
A GREAT SALAD
The following ingredients make a great combination for a salad, and go down beautifully with the garlic butter chilli bruschetta.
Halve the baby Rosa tomatoes and fry them in some olive oil. Slice some large tomatoes up and, if you have a few spare cherry tomatoes, use them as well.
Slice up some buffalo mozzarella. Avocado, green olives and thinly sliced red onion will finish off this dish.
For the greens, I used wild rocket, fresh basil and baby fresh salad herbs.
Rule of thumb: use what you have in the fridge that is still on the fresh side, but to finish off the great salad, drizzle with olive oil and balsamic vinegar, and season with salt and freshly ground black pepper.
Bruschette con pesto di pomodori secchi Bruschette with Sun-dried Tomato Pesto
Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my bruschette with sun-dried tomato pesto for you to enjoy.
Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.
- 1 ciabatta loaf (slices 2cm thick)
- 2 tablespoons olive oil
- 1 garlic clove, peeled and halved
- 5–6 tomatoes, deseeded and diced
- small bunch fresh basil leaves
- shavings parmesan cheese
For the pesto
- 150g sun-dried tomatoes in oil, drained
- 1 garlic clove, peeled
- small bunch fresh basil
- 2 tablespoons pine nuts
- 3 tablespoons olive oil
- 2 tablespoons freshly grated parmesan cheese
- to taste salt and black pepper
Feast your eyes on the finest bruschette with sun-dried tomato pesto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
First make the pesto. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough paste.
Add the olive oil and Parmesan and blitz again until smooth. Season and set to one side.
To make the bruschette, heat a griddle pan over a high heat. Brush the ciabatta slices with a little olive oil, then pop them on the griddle for one to two minutes until charred on both sides. Remove from the pan and rub one side of each slice with the cut side of the garlic.
Spread a little of the pesto on each bruschetta, then scatter with a few of the diced tomatoes.
Serve topped with a few basil leaves and Parmesan shavings.
Once you’re done, simply sit back and enjoy your bruschette with sun-dried tomato pesto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Nigel Slater's bruschetta recipes
A nyone remotely interested in good eating needs to be pro-Europe. I mean, when did you last buy a bottle of British extra-virgin olive oil or squeeze a sun-ripened Welsh lemon over your potted shrimps? How drab our cooking would be without the bold flavours and simple cooking of the sunnier bits of Europe.
And how easy it is for the mathematically challenged like myself to shop and cook with a sleek European metric system based on 10's rather than the awkward 16's of that mess known as the imperial system. Of course there are those who choose not to notice that our cooking is going places - while the suits at Waitrose commit themselves wholeheartedly to organic produce and Sainsbury signs up the groovy Jamie Oliver, dear old Tesco has reverted to showing pounds and ounces in their stores. But even the most deep-rooted Anglophile could surely fail to be moved by just one mouthful of the garlic-scented toasted bread known as bruschetta. Or, for the benefit of the decision-makers at Tesco, 'something-foreign-on-toast'.
Bruschetta is Euro-toast. This doesn't mean the untanned, bendy stuff you get with your breakfast Nescafé in Greece (how do they get it like that?), but thick slices of golden, open-textured bread rubbed with garlic and drizzled with olive oil. You find it in different guises everywhere from Bologna to Birmingham, but it hails from Italy. Unlike a round of Hovis, bruschetta positively reeks of sunshine and will cheer up this dismal, mean little summer.
You can have it plain, if you can call crusty Tuscan bread dripping with unctuous oil plain, or you can chuck any sun-ripened ingredient from tomatoes to aubergines on it. The only rule is that it should taste of the sun. By which I suppose I mean it should have seen some fruity olive oil and young garlic. Whereas there is much safety in Britain's dowdy poached-egg-on-toast, there is an unmistakable joie de vivre in even the simplest bruschetta.
Strictly speaking, bruschetta is nowt but toasted bread, garlic and olive oil and is what the Italians in the north call fettunta or panunto. At its most splendid, when eaten with pungent new oil, it is the star of the show at the festa that follows the first autumn pressing of the new season's olives. As the oil flows from the press, thick wedges of the grilled bread ( bruscare means 'to grill') are rubbed with juicy garlic cloves and doused with the warmly vibrant oil.
The bread you use will depend on what you can get, but an open-textured white loaf such as the saltless pane toscano or even ciabatta is perfect - its open texture soaks up the emerald liquid like a sponge. I often use a sourdough loaf for the little snap of yeasty astringency that comes with it.
Anyone who has wondered exactly when to use that absurdly expensive bottle of estate bottled olive oil they purchased in a rash moment might like to use it now. There is no better way of getting the full fruity onslaught of the oil than here. The idea is to slice the bread thicker than you would for something-on-toast and to grill it so that the edges char here and there. You want the crust to be crisp, the inside moist and steamy. The garlic must be new. This doesn't necessarily mean green, just plump with plenty of sweet, mild juice.
The trick is to pick a plump clove from a tight head and cut in half widthwise. Push the cut side down on the surface of the toast and scrape it across the rough bread. You won't get a fat lot of juice from it. In fact, you may wonder why you bothered - until you taste it. We are after more than a whiff but less than a stink here. Now douse it with oil. Some of it will dribble through the holes, so mind your clothes, but you should use enough that you can almost suck the oil from the bread. This is why it is essential that the oil you choose is one you love rather simply like.
We shouldn't stop here. The tomatoes that have finally seen a bit of sun will do, well squashed with salt and black pepper and piled on to this hot toast. This is one occasion when I don't mind the skins. My favourite at the moment is a bruschetta of roasted aubergine, garlic and feta cheese (see recipe). It's highly inauthentic, of course, but authenticity isn't always all it's cracked up to be. No one can tell me that velvet aubergine, sweet garlic, crisp hot toast and salty white cheese isn't a good eat.
We are talking about big flavours - the anchovies, tomatoes, garlic, peppery olive oils and olives so redolent of the hotter parts of Europe. There is nothing refined about this sort of toast - this is not breakfast at the vicarage. Generosity is as much an ingredient here as the bread itself. I have taken to having a slice of bruschetta for lunch - it is the best use for a ciabatta I know. If the simplicity of the bread and oil doesn't appeal, then you can get carried away: try adding a little crushed dried chilli to the oil or a few spikes of young rosemary and thyme leaves, very finely chopped.
Tomatoes, either skinned and chopped or roasted till soft and sweet, are an obvious contender to sit astride your hot toast, though even that isn't strictly necessary. I would also vote for crushed anchovies tossed with greens such as rocket, or even some mushrooms cooked in a little butter and oil with thyme and lemon, piled lavishly on top. I have used a sweet bread such as a buttermilk loaf or panettone as a base for summer fruits - lusciously ripe peaches or apricots, say - and have even been known to smother my toast in a richly purple compote of warm summer berries. Big-flavoured, full of sunshine and simple to do. Not very British, I'm afraid.
Bruschetta with roasted aubergine, basil and feta
a good handful of basil leaves
4 thick slices of bread from an interesting loaf
Wipe the aubergines - a pleasing task - and cut off their prickly stems. Slice the fruit in half lengthways, then cut each half lengthways into four. Chop each piece widthways into five or six short, fat pieces and throw them into a baking dish with a good half-cupful of olive oil. Tuck the garlic, unpeeled, in among the aubergines, then squeeze over the lemon and toss it all together with a grinding of salt and pepper (I leave the squeezed shell in with the aubergines). Bake for 50 minutes or so at 200 C/gas mark 6, turning it once or twice, until the aubergine is golden.
Tear up the basil leaves and toss them with the aubergine and the feta, roughly crumbled. Squeeze the garlic from its skin - you won't get much, but what you get will be sweet and mellow. Toast or grill the bread - you want some crusty, blackened edges, I think - squash the garlic over, then drizzle the olive oil from the baking dish over the toast, and divide the aubergine and feta between them. Scatter over a few olives.
Roasted vine tomato bruschetta with black olives
A recipe from The Big Red Book of Tomatoes by Lindsey Bareham (£8.99, Penguin), which has just been published in paperback. Serves 4.
500g cherry tomatoes, on the vine, in clusters
2 tbsp olive oil, mixed with 2 tsp of chopped
4 thick slices of sourdough bread
1 plump, juicy garlic clove, halved
20 black olives, stoned and roughly chopped,
or 3 tbsp black olive paste
sea salt and freshly ground pepper
Pre-heat the oven to 400 C/gas mark 6, or pre-heat the grill. Place the tomatoes on a piece of foil resting on a baking sheet, and use a pastry brush to smear them with the olive oil and thyme - or grill for about 10 minutes or until the skins begin to split and the juices run.
Meanwhile, toast the bread and rub the hot toast on one side with the garlic. Dribble generously with olive oil. Strew the toast with the chopped olives or spread with the olive paste, lay the tomatoes over the top, pressing them gently with the back of a fork into the toast. Season with a crumble of sea-salt flakes and plenty of black pepper. Grated Parmesan is good, too.
450g raspberries, tayberries or loganberries
4 thick slices of open-textured bread (ciabatta
Put the currants, having first removed their stalks, into a stainless-steel saucepan with 2 tbsp of water and the sugar. Bring slowly to the boil. When the currants start to burst and flood the pan with colour, tip in the raspberries, loganberries, or whatever. Simmer for no longer than 2 minutes, then set aside.
Grill or toast the bread on both sides. You want it to be quite soft and chewy in the centre. Put each one in a shallow dish, shake a few drops of cassis, brandy or Kirsch (just a very little, it can easily overpower) on the surface, then spoon over the warm fruits.
Overleaf, Sue Webster on where to find bruschetta, ciabatta and sourdough bread
Kingfish Bruschetta, Fermented Chilli & Tomato
Blend Chillies, garlic and salt together in a blender and then leave to sit in a vacuum sealed bag (or sterilised jar) for a week at room temperature out of direct sunlight. The mixture will bubble and ‘ferment. Don’t panic, this is supposed to happen. If using a jar just unseal the lid every couple of days and let the gases out. Then after the mix has stopped bubbling, it will be ready to be blended again and refrigerated.
Oven Roasted Cherry Tomatoes
Cut the tomatoes in half and lay onto a baking tray lined with baking paper. Have the tomatoes facing flesh side up, season with salt, pepper, sumac and a drizzle of olive oil. Bake in a pre-heated oven 150 degrees for about 1 hour, until the tomatoes start to wrinkle on the sides and the flesh begins to dry out. Take out and leave at room temperature until required.
Pre Heat a Barbecue on high heat.
Oil the Sourdough bread and place onto the grill to get the charred effect. Remove ad set aside once done.
Season the skin of the fish and leave for a few minutes to help dry out the skin. Rub a little olive oil onto the skin and then place onto the BBQ skin side down. Leave the fish to colour up and do not shake or move for at least one minute. As the Flesh starts to change colour (around the two-minute mark) moving up the belly, slide a fish slice underneath the skin side of the fish and gently turn the fish over, cook for a further 20 seconds on this side.
Remove the belly from the BBQ and place onto a rack to rest.
Meanwhile toss all of the salad ingredients into a small bowl and dress with a little of the olive oil. Add the finely sliced onion and oven dried tomatoes.
Spread the fermented chilli all over one side of the sourdough, Once the fish has rested, start to carve with a sharp knife and arrange the slices on top of the bread.
Place the salad on top of the fish, finish with sumac, some micro planed lemon zest and a touch of olive oil.
Middle Eastern inspired bruschetta, by @joeyandkatycook
Rinse the herbs if needs be top and tail the onions and peel away the papery external layer, then roughly chop and mince half a garlic clove. Transfer everything into a high powered blender, and whizz until smooth and creamy. This green tahini will keep in the fridge for 1 week in a sealed container or sterilised glass jar.
For the dukkah:
200g blanched hazelnuts (1 1/3 cup)
50g sunflower seeds (1/3 cup)
2 teaspoons coriander seeds
1 teaspoon flakey sea salt
Dukkah is best made in a larger batch made, and you’ll be ever so glad you did! This recipe fills a medium Tupperware or kilner jar (approx. 20 serves) and will last for up to 4 months in the cupboard.
To assemble the bruschetta:
4 generous slices of thickly cut sourdough
8 ripe British vine tomatoes
Prep time: 30 minutes
Cook time: 0 minutes – it’s all in the prep!
1. Preheat the oven to 150. Toast the hazelnuts for 12-14 minutes (until very golden) add the sunflower seeds after a few minutes so that they toast for 8-10 minutes
2. Toast the coriander and cumin in a dry frying pan until you can smell their gorgeous aroma grind in a pestle and mortar. Toast the sesame seeds in the same frying pan, just until they start to pop and turn lightly golden
3. Allow everything to cool before blitzing. Blitz or ‘pulse’ the hazelnuts in a food processor and after a few seconds add the sunflower seeds, sesame seeds, seasoning and spices. Leave as much or as little texture as you wish
4. Roughly chop the tomatoes and toss with the olive oil, red wine vinegar and sea salt.
Toast the sourdough until well charred, then rub with a cut clove of garlic
5. Pile your toast high with the tomato medley, then spoon over a generous amount of green tahini and liberally sprinkle the dukkah!
To make the cold pickle, place all the ingredients in saucepan with 600ml/1 pint water and warm to a tepid temperature to dissolve the sugar. Transfer to a bowl and allow to cool.
Add the red onion, cover with cling film and leave in the fridge overnight.
Preheat the oven to 170C/150C Fan/Gas 3½.
Warm the olive oil in a lidded casserole dish over a medium heat. Add the butter and allow to foam. Season the lamb liberally all over and add to the pan, sealing each side until it’s caramelised all over.
Remove the lamb and set aside. Add the garlic cloves and half lemons to the casserole dish and allow to caramelise. Add the herbs and cook for a further 2 minutes. Drain off the butter and add the white wine. Bring to the boil and reduce to a simmer.
Return the shoulder of lamb to the casserole dish. Season with salt, put the lid on and place in the oven for 4 hours, basting regularly, adding a little water if needed so the pan never dries out.
Remove the red onions from the cold pickle and place in bowl. Add the chillies, spring onions, chopped coriander and sliced basil and stir together to make a salsa.
When the lamb’s cooking time is up, increase the oven temperature to 200C/180C Fan/Gas 6 to crisp up the skin. Allow the lamb to cool and pull apart with two forks.
Preheat the grill to the highest setting.
Drizzle the olive oil over the sourdough slices and chargrill to nice and golden brown, take off and rub with a fresh garlic clove
Add the tomatoes to the salsa and stir well. Add a squeeze of lime and lemon juice and season.
In a bowl, mix together the yoghurt, chopped mint, verbena, lime zest and juice to your taste.
Spread the salsa over the toast and top with the lamb.
Tips: If you want a milder chilli, place the green chillies in one and the red chilli in the other and blanch for 30 seconds. Plunge the chillis into ice cold water. Repeat three times. This takes out the hotness from the chillies to a more milder chilli.
Fresh Tomato Bruschetta Recipe
- Tomato - 2 chopped finely
- Garlic - 1 clove grated finely
- Salt to taste
- Pepper to taste
- Sugar - 1/2 tsp
- Lemon Juice or Vinegar - 1 to 2 tsp
- Olive Oil - 1 tsp + more
- Bread Slices as needed
Tried this recipe? Let us know how it was!
2)Remove the stem
3)Cut them in half, if you want you can remove the seeds
4)Cube them into small pieces
5)Take it in a bowl
6)Add in some grated garlic
7)Add in pepper to taste
8)Add in salt and sugar to taste
9)Add in some lemon juice
10)Add in some olive oil
13)Meanwhile lets toast some bread, place sliced bread in a baking pan. This is my homemade cheese bread. I made a delicious garlic toast using this bread too, check here.
14)Brush top with olive oil
15)Toast till golden
16)Top with tomato mix