Traditionally bruschetta is served as an antipasto (starter) in Italy. My bruschetta recipe is quite filling and makes a delectable crispy lunch or early dinner. Serve it with a salad if you like or just as is. You might prefer a different amount of topping, so the measurements I have given are adjustable.
Marinated tomato bruschetta
Serves four (makes four medium-sized slices)
- 200g/one punnet cherry tomatoes, cut in half
- 100g mushrooms, thinly sliced
- 2 cloves garlic, chopped
- 4 tsp of basil pesto
- 3 tbs of olive oil
- salt and pepper
- 1 tsp butter/ soya margarine
- 1 or 2 ciabattas (depending on the size)
- Squeeze of lemon juice
- Feta to serve
Preheat the oven to 220 degrees C. Cut the ciabatta in half, lengthways. Using a pastry brush or your fingers, if you like it messy brush each slice on the inside with some olive oil and place them oil side down on a baking sheet.
While you wait for the oven to heat up, mix the halved tomatoes, basil pesto, olive oil, lemon juice, and some salt and pepper in a bowl and leave to one side.
Place the ciabatta slices in the oven and toast for about six minutes or until they turn golden brown. Heat up a pan and melt the butter. Now add the sliced mushrooms and the garlic and fry at a medium heat until browned and slightly crispy. Take care not to burn the garlic.
Once the bread is out of the oven turn it over (oil side up). While it is still warm, spoon over the marinated tomatoes and fried mushrooms. Crumble a little feta over the top and give each bruschetta an extra crack of pepper.
