Zesty bruschetta

    21 min

    I find by adding just a couple of simple ingredients to the usual 'tomato, basil and olive oil' brushcetta recipe, you can create such a tasty starter to really impress at the dinner table. Here's how I like my bruschetta, enjoy!

    2 people made this

    Serves: 4 

    • 200g cherry tomatoes
    • 1/2 large red onion
    • 8 to 10 fresh basil leaves, torn or chopped
    • juice of 1/2 lemon
    • cracked black pepper, to taste
    • 1 tablespoon olive oil (plus extra for drizzling)
    • 8 slices garlic ciabatta
    • 100g houmous

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Finely chop the tomatoes and onion and combine in a bowl with the basil leaves and juice from the 1/2 lemon. Add black pepper to taste and cover and place in fridge.
    2. Heat up the olive oil in a pan until bubbling. Place the ciabatta in the pan (2 slices at a time) face up and fry for around 30 seconds or until it begins to brown. Flip over repeat on the other side. Make sure the oil doesn't dry up throughout else the ciabatta will burn.
    3. Allow for cooling after all slices have been fried, spread a layer of houmous on one side of each slice and stack a tablespoon (or more) of your brushcetta topping. Drizzle over olive oil and add more black pepper to taste.


    Also really great to drizzle balsamic vinegar!

    See it on my blog

    Don't go bacon my heart blog

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