Zurich Legacy Kitchen Cookbook - Book - Page 10
Dou g R ic h a rd s on
Caprese-style
Bruschetta
This recipe reminds me of
Christmas 2019, when Dave
and I spent two very special
weeks together. He made the
Bruschetta one memorable
night when a couple of friends
came round to eat, drink, play
cards and play guitar. Some of
it was captured on video what a night!
s if y
x
, p
• 500g small vine tomatoes —
• 2 garlic cloves, peeled and halved
sm es
INGREDIENTS
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2 tablespoons olive oil
1 tablespoon oil
1 tablespoon balsamic vinegar
1 bunch fresh basil, half finely torn, the other half left as whole leaves
1 ciabatta loaf, sliced 2cm thick
50g Parmesan cheese shavings
1 mozzarella ball, thinly sliced
Salt and pepper
METHOD
Mix the chopped tomatoes in a bowl with the 2 tablespoons of olive oil,
balsamic vinegar and a handful of the torn basil. Season with salt and
pepper, cover, then pop in the fridge until you’re ready to assemble the
bruschetta.
Next, drizzle the remaining olive oil over both sides of the ciabatta slices
and lightly char them in a griddle pan. If you don’t have a griddle pan you
can toast them in a hot oven instead.
Once the bread is toasted, rub the cut side of the garlic over each slice to
give it plenty of flavour.
Spoon the marinated tomatoes generously over the toasted ciabatta,
then add shavings of Parmesan and a slice of mozzarella.
Finish each one with a fresh basil leaf, then serve.
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