Brunch is going Italian!
Whenever I’ve been to Italy I always order bruschetta, it’s so fresh and full of flavour without incorporating too many ingredients, making it easy to replicate at home. What’s more, it is a quick healthy snack you can make when you start to feel peckish between lunch and dinner.
Bruschetta is always best to have when the ciabatta (or whatever bread you prefer) is lightly toasted, and there are a couple of ways of doing this. The first option is to simply sliced your bread of choice into 1cm slices and toast them in your toaster. The second option, which is what I did, is to place the slices of ciabatta onto a baking tray, drizzle a small amount of olive oil over them and put them in the oven on a medium heat for 3-5minutes or until slightly crispy to the touch.
Optional: After your slices are toasted get a garlic clove and gently rub it over each slice. This adds a light garlic flavour to your bruschetta without actually adding garlic to any of the toppings.
Classic Tomato Bruschetta
– Tomatoes (vine tomatoes are my favourite)
– Olive Oil
– Fresh basil
Optional: chopped onion
1. Chop up the tomatoes into small pieces and add to a bowl.
2. Drizzle some olive oil over them and take a few basil leaves and chop them up and add to the tomatoes. Mix everything together and season with salt and pepper.
3. Leave this mixture to marinade for 10 minutes.
4. Serve as it is or add a couple of fresh basil leaves to garnish.
– Mushrooms (use your favourite)
– Oil (whichever you prefer to use)
– Balsamic Vinegar
1. Slice the mushrooms into bit size pieces and put into a pan with some oil and sauté for about 2 minutes.
2. Add a splash or two of balsamic vinegar, a sprinkle of thyme and season with salt and pepper.
3. Keep on the heat for another minute so the flavours come together.
4. Pour the mushrooms into a bowl for serving or straight on your toasted ciabatta.
If you liked this brunch post why not check out the rest of my series The Brunch Edit.
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