Bruschetta

Bruschetta

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

In Italy, bruschetta is also called fettunata and this means oiled slice. It’s absolutely one of my favourite things in the world, I am such a fan of garlic and all things Italian, so this for me is true heaven, student or not! It’s perfect for when you have some friends round and everyone can tuck in, or you could even have it for a lunch or dinner on your own.

Ingredients

Quantity Ingredient
4 slices bread
5 garlic cloves, peeled
4 tablespoons olive oil
4 tomatoes, halved, seeds removed and flesh chopped
2 tablespoons basil, chopped

Method

  1. Preheat the grill. Cut 2 of the garlic cloves in half and rub the cut side of the garlic over the slices of bread. Drizzle with half the olive oil.
  2. Place the bread under the grill to brown for 3 minutes, then turn and continue grilling for a further 3 minutes.
  3. Meanwhile finely chop the remaining garlic and mix it with the tomatoes and basil. Pour over the remaining olive oil. Taste and season with salt and pepper, if needed.
  4. Remove the bread from the grill and top with the tomato mixture. Eat immediately.

Optional extras:

  • Where to start? There is so much you can add to this but it obviously depends on your budget. I love to add avocado slices, mozzarella, and a little pesto to it.

Serving suggestions:

  • It’s so delicious as it is, so just tuck in.

Leftovers:

  • The filling will keep on its own, covered and in the fridge, for up to 2 days. However, don’t leave the actual bruschetta in the fridge as the bread will go extremely soggy.
Tags:
student cooking
easy
healthy
budget
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