Dish of the Day: The Reluctant Vegetarian’s Sticky & Sweet Bruschetta to Share
Preparation Time - 10/15 minutes
Cooking Time – 5 minutes
Feeds – 6-8
1 Loaf of Turkish flatbread – Cut in half lengthways
60/80 ml of Extra virgin olive oil
5 Large cloves of garlic – 3 Crushed and finely sliced for topping, 2 cut in half to rub on the bread
1 x Red onion – Cut in half then finely sliced
350g of Cherry tomatoes – Cut into quarters
Large handful of fresh basil – Roughly torn
100 ml of Red wine vinegar
Generous sprinkle of rock salt
Generous sprinkle of white and black pepper
200g of Physalis
Start by slicing the Turkish flatbread lengthways so you have double bread base. Drizzle with olive oil and place the bread cut side up in the oven for 5/10 minutes until it starts to toast or go golden.
Whilst the bread is toasting prepare the bruschetta by combining the finely sliced garlic, onion, cherry tomatoes, basil, red wine vinegar and extra virgin olive oil in a medium sized bowl. Season generously with salt and pepper to taste.
Once the bread has toasted and is golden remove from the oven. Next take the halved cloves of garlic and rub over the toasted bread, before topping with the tomato, onion and basil mixture you prepared earlier. Cover all corners so no one gets short changed. You can either slice into portions or serve as one giant bruschetta to be torn and shared. Garnish with physalis, an extra sprinkle freshly torn basil and a generous drizzle of extra virgin olive oil plus any of the left over tomato juice.
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