Sunday, 8 May 2011



Bruschetta was originally created in Italy in the 15th century as a way of salvaging bread that was going stale but now it is a very popular starter across the country and found on the menu of most Italian restaurants, if not all. There are many variations for the toppings but I have created a basic recipe below. 

6 plum tomatoes, diced
¼ red onion, finely chopped
1tbsp parsley, chopped
A few sprigs fresh oregano, chopped
Sea salt and black pepper
Olive oil
1 garlic clove, halved
2 ciabattas, halved

For the topping, place the red onion, chopped tomatoes and olive oil into a bowl and mix well. Add the parsley and oregano and season, to taste, with salt and freshly ground black pepper.

Toast the ciabatta under the grill for a few minutes on each side, rub the garlic in, drizzle with a little oil and spoon over the topping. Serve.

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