Variations on bruschetta

A tasty variation of the traditional bruschetta, which is also good served on untoasted bread.  This recipe relies on having fresh, ripe tomatoes and if using for a picnic can be assembled at the site.



Tomato & oregano bruschetta

 

1 tbsp chopped flat-leaf parsley

1 garlic clove, crushed

1 tbsp olive oil

Combine the above and brush slices of 2 baguettes.  Toast if desired. 

 

Topping

3 vine ripened tomatoes, sliced

100g cherry tomatoes, halved

handful of oregano or basil

large handful rocket leaves

100g Fontina cheese -  cut thinly.  Fontina is a mild Italian cheese which can be substituted with: Gruyère, Emmental, Edam, or Gouda

1 tbsp lemon juice

1 extra tbsp olive oil

sea salt & cracked pepper

 

Place the tomatoes, oregano, rocket, lemon juice and extra oil into a container with sea salt and cracked pepper and toss to coat. Assemble at site,  arranging sliced cheese on top. 

                                          

 

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