Ingredients
1 baguette, sliced
1 clove of garlic
Extra-virgin olive oil
Bruschetta with tomato & basil : (makes 3 - 4 toppings)
1 large ripe heirloom tomato, finely diced
5 basil leaves
1 clove of garlic
A dash of white wine / apple-cider vinegar
1 tsp extra-virgin Olive oil
Freshly ground black pepper
Salt
Bruschetta with mushrooms & thyme : (makes 3 - 4 toppings)
200 grams mushrooms, rinsed and quartered
3 cloves of garlic, finely chopped
1 sprig of thyme
1 tsp Olive oil
Freshly ground black pepper
Salt
Bruschetta with Olive-caper tapenade : (makes 3 - 4 toppings)
3 tsps of pitted black olives
1 tsp capers
1 clove of garlic
Freshly ground black pepper
Salt
Bruschetta with oven-dried tomatoes :
3 tsps of sun-dried tomatoes preserved in Olive oil (I used oven-dried ones that I make myself, but this works just as well)
Freshly ground black pepper
Salt
Preparation
Grill your baguette slices on a griddle pan / regular pan without any oil. When still warm, rub the garlic clove on each slice and top with a little extra-virgin Olive oil.
Bruschetta with tomato & basil :
Roll the basil leaves together into a cigar shape and finely slice. Combine basil, tomatoes, cider vinegar, and olive oil and generously pile onto your bread. Season with salt and pepper. Top your slices of bread just before serving (as the bread tends to go soggy otherwise).
Bruschetta with mushroom & thyme:
Pour the olive oil in a small pan and add the chopped garlic. Once they start to sizzle slightly, add mushrooms and thyme. Wait for the mushrooms to cook down, making sure that they still have a bite to them. Season with salt and pepper and let it cool slightly. Pile onto your bread just before serving.
Bruschetta with olive-caper tapenade:
Coarsely blend all the above ingredients in a blender or food processor. Generously slather onto the bread just before you serve.
Bruschetta with oven-dried tomatoes:
Slice the tomatoes and season with salt and pepper. Pile this on your bread just before serving.
