I’ve been at it again – cooking over-complicated meals for no real reason!
The alleged justification for the latest endeavour was that we recently went on a staycation, house-sitting for Tim’s parents. And they have a kitchen. A massive kitchen, with more appliances than I could even fit in our entire flat!
So to make full use of them, I asked Tim for three ingredient prompts, one for each meal. His choices? Tomato, beef, and chocolate.
So that brings us to…
Red Pepper Bruschetta
This starter is super simply to make. It’s cold so you can make it whenever in advance that you want, and it can look super fancy if you plate it right.
I choose cherry tomatoes because I’m not a fan of the full-sized versions, but you can sub them out if you want. This is a bit of a twist on hardcore tomato bruschetta, but not such a crazy twist that it omits tomato completely!
To get my fancy plating on, I served it with a balsamic glaze, which is a fancy way of saying “vinegar with added sugar”. I slice my baguette on the diagonal because it looks a bit fancier than cutting it straight, and makes slices with a little more surface area.
Red Pepper BruschettaPrint This
- Half a baguette
- Garlic clove
- 30ml Olive oil
- 200ml Balsamic vinegar
- 50ml Brown sugar
- Large handful of cherry tomatoes
- 1 sweet red pepper
- Fresh basil
- First, pour the balsamic vinegar into a saucepan and add the brown sugar. Stir constantly over a low heat until reduced to the point that you can slide a wooden spoon through the mix, and it leaves a clear path behind it.
- Cut the baguette diagonally into six slices about 1.5cm thick. Rub with half a garlic clove (you might need more than one garlic clove). Drizzle with a little olive oil, then stick under a medium grill. Cook until starting to brown.
- While they’re browning, chop up the cherry tomatoes into quarters, and the red pepper into squares a little smaller than the tomato pieces. Place into a bowl and squeeze with your hands roughly. Drain out any juice.
- Tear up some basil leaves and add them to the bowl with some black pepper, salt and a drizzle of olive oil. Stir to distribute the seasoning. Set aside until the balsamic glaze and the baguette slices are done.
- Take two side plates. Splatter some glaze across them artistically. Place three baguette slices on each plate. Divide the tomato and pepper mix between them. Finish with a few more fresh basil leaves.
Can I also take this opportunity to say that the lighting at Tim’s parents was ridic good for blog photography. I may be stealing their conservatory for future blog shoots…
Have you made bruschetta before? I’d love to hear some more not-just-tomatoes recipes!