Bruschetta Toastie
41MAHI
A twist on the classic Italian recipe, using freshly baked olive bread as a base. We add juicy cherry tomatoes, mozzarella cheese, olive oil, fresh basil butter and a drizzle of MAHI's Bhut Jolokia hot sauce to knock this tasty treat in a matter of minutes!
Pre Time And Cook time
Prep Time: 15min
Cook time: 15min
ingredients:
1x 10.5oz/300g loaf of Ciabatta, divided into 16 slices
1x 4.5oz/125g ball of Fresh Mozzarella, thinly sliced and patted dry with paper towels
1/3 cup / 30g freshly grated Parmesan
1/4 cup / 60ml Extra Virgin Olive Oil
10.5oz / 300g good quality fresh Tomatoes, diced
1/2 small Red Onion, finely diced
1/2 small bunch (approx 2 heaped tbsp) Fresh Basil, finely diced
1 clove of Garlic, peeled
Balsamic Glaze, to serve
Tags : MAHI | Bruschetta Toastie #Bruschetta #foodie #foodblogger #cooking #love #fresh #meals #lunch #dinner #homecooking #hotsauceoneverything #saucyMAHI #quickandeasymeal #freefrompreservatives #familytime #nofakecolourings #nofakeflavours #foodporn #foodgasm #nomnom #Chefmode
#Bruschetta #foodie #foodblogger #cooking #love #fresh #meals #lunch #dinner #homecooking #hotsauceoneverything #saucyMAHI #quickandeasymeal #freefrompreservatives #familytime #nofakecolourings #nofakeflavours #foodporn #foodgasm #nomnom #Chefmode
Method:
1. Once you've diced your tomato, use paper towels to press down whilst on the chopping board, just to soak up some moisture. Place into a mixing bowl with red onion, basil, 1/2 tbsp extra virgin olive oil and a good pinch of salt and pepper.
2. Brush one side of all of the slices of ciabatta with extra virgin olive oil. Flip half of them over so they're oil-side-down. Place mozzarella on top, then top with the bruschetta mix, then finish parmesan. Place the oil slice on top (oil-side-up) and gently push down to secure the filling.
3. Add to a griddle or frying pan over medium heat (medium high if you want some char, the cheese just may not be as melted). Once golden and lightly charred on one side, flip over and gently rub the top with a clove of garlic. Fry the other side then place garlic-side-down on a serving board. Rub the top with garlic.
4. Depending on pan size, you will need to do this in two batches. Serve by drizzling individual sandwiches with balsamic glaze!
1. Once you've diced your tomato, use paper towels to press down whilst on the chopping board, just to soak up some moisture. Place into a mixing bowl with red onion, basil, 1/2 tbsp extra virgin olive oil and a good pinch of salt and pepper.
2. Brush one side of all of the slices of ciabatta with extra virgin olive oil. Flip half of them over so they're oil-side-down. Place mozzarella on top, then top with the bruschetta mix, then finish parmesan. Place the oil slice on top (oil-side-up) and gently push down to secure the filling.
3. Add to a griddle or frying pan over medium heat (medium high if you want some char, the cheese just may not be as melted). Once golden and lightly charred on one side, flip over and gently rub the top with a clove of garlic. Fry the other side then place garlic-side-down on a serving board. Rub the top with garlic.
4. Depending on pan size, you will need to do this in two batches. Serve by drizzling individual sandwiches with balsamic glaze!
Italian
