Bruschetta is one of the most popular dishes worldwide, its refreshing and delicious taste ensures that it is the go-to starter for many foodies and is a great way to cleanse your palette before tucking into a main meal. Below, we have detailed a unique spin on the traditional bruschetta that you can use this summer to make your starters brusch-better!
- Tomato seeds and skin mixture (recipe below)
- Olive oil, to cover, plus extra to drizzle
- 4 slices sourdough, grilled
- Dried chilli flakes, oregano and thyme, to serve
- Tomato seeds and skin mixture
- 5kg ripe red tomatoes, washed and halved
- 500g onions, chopped
- 1 garlic bulb, cloves separated, peeled, bruised
Method for tomato seeds and skin mixture:
- To make the tomato seeds and skin mixture, preheat the oven to 180°C, grease 2 baking trays and line with baking paper.
- Spread tomatoes, onion, and garlic evenly across prepared trays, then season with 1 tbs salt flakes and 1 tsp freshly ground black pepper. Divide oil evenly between trays and toss to combine. Roast (swapping trays halfway) for 45 minutes. Set aside to cool for 30 minutes, then stir in the basil.
- Pass tomato mixture through a sieve into a bowl. Repeat several times, together with the seeds and skins to remove as much juice as possible. Collect any remaining seeds and skins to make the tomato conserva.
Method for the conseva bruschetta:
- Preheat the oven to 100°C. Grease a large baking tray and line with baking paper.
- Spread tomato seeds and skin mixture over the prepared tray and roast for 1 hour 45 minutes.
- Transfer roasted seeds and skin to a bowl and, using a stick blender, combine until smooth, then tightly pack into a sterilised jar. Cover with a 1cm-deep layer of oil and store, chilled, for up to 1 month.
- To make bruschetta, spread tomato conserva onto grilled sourdough and drizzle with extra oil. Scatter with chilli flakes, oregano, and thyme to serve. Enjoy!