Gingered up Bruschettas

    35 min

    A bit of ginger lifts a classic tomato sauce. Need I say more? I don't think so. OK - Slap it on your best white bread. Grate Parmesan at the table for a top taste. Note: Cooking times aren't accurate!


    Leicestershire, England, UK
    2 people made this

    Serves: 4 

    • 2 tsps Olive Oil
    • 1 small onion, finely chopped
    • 1-2 cloves garlic, crushed
    • Small piece of ginger, peeled and grated
    • 1 (400 g /14 oz) can chopped tomatoes
    • Pinch of sugar
    • Salt and Pepper
    • Squeeze of Lemon Juice
    • herbs (optional)
    • Little butter (optional)
    • Good white bread or Focaccia

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Heat the olive oil in a pan. Add the onion, garlic and ginger. Cook gently for 5 minutes or until soft and translucent. Preheat oven to 200 degrees C/400 degrees F/ gas mark 6.
    2. Tip the tomatoes in with the sugar, salt and pepper. Stir and bring to the boil. Immediately reduce the heat. Simmer for 10 - 15 mins.
    3. Add the herbs if using, and the lemon juice. Taste and adjust to personal tastes.
    4. Drizzle olive oil over the slices of bread. Bake on a tray until crisp. (5 - 10 mins)
    5. Layer some gingered up sauce on top. Top with a bit of your favourite cheese and bake again until it bubbles.
    6. Eat and enjoy!

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