Bruschetta with tomato

Bruschetta with tomato

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This recipe comes from my early-morning starts at the River Café in London. As there would usually be some bruschetta left over from the night before, the first piece of equipment to be turned on each morning was the chargrill to cook the morning shift’s breakfast.

One of the toppings that I particularly liked was anchovies, olive oil and freshly picked marjoram. It was probably due to salt cravings from the well-lubricated evening before, but I still love these savoury starts to the day. Ideally the tomatoes should be green zebra or tigerella, though vine-ripened or truss tomatoes will suffice.

Ingredients

Quantity Ingredient
4 large slices sourdough bread
1 garlic clove
1/3 cup extra-virgin olive oil
4 tablespoons ricotta
salt
freshly ground black pepper
2 large heirloom tomatoes, sliced, room temperature
8 anchovy fillets
1 tablespoon roughly chopped marjoram

Method

  1. Using either a griddle pan or barbecue, grill the slices of sourdough until nicely toasted. Remove from the grill and immediately rub one side of the bread once or twice with the garlic clove. Drizzle with the olive oil.
  2. Season the ricotta with salt and pepper. Spread a tablespoon of ricotta across each piece of bruschetta, then add slices of tomato and 2 anchovy fillets.
  3. Top with a sprinkling of marjoram, another drizzle of extra-virgin olive oil and some more pepper.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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