A great recipe for using the last of the tomatoes in your garden
If you have a few guests popping over and want something easy to prepare, or a quick, light, refreshing lunch, tomato & pepper bruschettas are a scrumptious addition to your menu.
Bruschetta is a traditional Italian antipasto of grilled bread rubbed with garlic and topped with olive oil and salt. You can use this recipe with different toppings, but tomato & pepper is a popular classic.
- 4 slices of sour-dough or ciabatta
- 2 large tomatoes (on the vine has the best flavour)
- 1 red pepper
- 1 diced shallot
- 50ml tomato passata
- olive oil
- ground black pepper
- 1 small garlic clove
- tomato ketchup
- 1 ball of mozzarella (buffalo bocconcini is best)
- Heat a char-grill pan and drizzle the sour-dough with olive oil.
- Char-grill on both sides for approximately 30 seconds.
- Pre-heat the grill.
- De-seed the pepper & cut into 4 pieces.
- Place skin side up on a baking tray and lightly rub with olive oil into the skin.
- Place under the grill until blackened.
- Leave the pepper to cool, then remove the skin and dice into small pieces.
- De-seed and dice the tomatoes.
- Place the tomatoes into a bowl along with the pepper, garlic, shallot and mix together.
- Add the passata, ketchup and a splash of olive oil.
- Season with pepper and freshly chopped basil.
- Spoon the mixture onto the sour-dough and top with sliced mozzarella or bocconcini, like in the picture, and add basil for garnish.
- Enjoy with your favourite glass of white wine, or mug of tea (sorry, Italy).