Tomato and Mozzarella Bruschetta
Tomato and Mozzarella Bruschetta
Tiptree Recipes
Recipe by Sally Carpenter for Wilkin & Sons Ltd.
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Ingredients and Method
Ingredients
- 8 Spring Onions
- 4 Tomatoes (preferable on the vine in medium size))
- 2 Cloves of Garlic
- 8 Fresh Basil Leaves
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Balsamic Vinegar
- 4 slices Rye Bread
- 300g Mozzarella Cheese
- 4 Green Olives
- 100g Sesame Seeds
- Tiptree Hot Gooseberry Chutney
Method
- Chop onion finely.
- Drain tomatoes upside down on kitchen paper; then chop roughly.
- Crush garlic, roughly chop basil leaves.
- Mix onion, tomatoes, basil, garlic add oil and Balsamic in a bowl, cover and place in fridge for 1 hour. Skin, halve and deseed tomatoes (pour boiling water over them, rinse in cold water, skin).
- Heat pan and add sesame seeds – watch and toss till they start to change colour.
- Set grill to high and toast the bread.
- Cover toast with tomato mixture.
- Top with slice of mozzarella and quickly grill so cheese starts to soften.
- Dust the top of the dish with the sesame seeds and olives.
- Serve with Tiptree Hot Gooseberry Chutney on the side.
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