Paneer bruschetta

Paneer bruschetta

By
From
I Love Curry
Makes
8–9 pieces, can be doubled
Photographer
Jonathan Gregson

I love bruschetta in the summer and make my Indian version with fresh paneer,which has the creaminess of mozzarella but a different texture. It is easy to make, fresh, vibrant and lovely for a light lunch with salad, or as a pre-dinner appetiser. Do not use store-bought paneer; it can be rubbery and would ruin the freshness of this bruschetta. Paneer is really easy to make and with very few ingredients; you can also make it a day ahead and keep it in the fridge, covered with damp muslin or kitchen paper. Normally, paneer is set into a hard block, but here I only press it for 15–20 minutes for a softer texture. I use ciabatta, but you can use any good-quality bread.

Ingredients

Quantity Ingredient
1 recipe Fresh paneer
3 tablespoons finely chopped onion, or to taste
2 green chillies, finely sliced
large handful finely chopped fresh coriander, leaves and stalks
150g baby plum tomatoes, chopped
2 big tablespoons good-quality olive oil
1/4 teaspoon coarsely ground black pepper
salt, to taste
1 ciabatta or other good-quality loaf, sliced into 1½cm slices on the diagonal

Method

  1. Crumble the paneer into a bowl in smallish chunks. Add the onion, chillies, coriander, tomatoes, olive oil and black pepper and season to taste with salt. Stir well and allow to sit until you are ready to eat.
  2. Just before eating, toast or griddle the bread, spoon the mixture on top and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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