My Account
Type or paste your list here. Each item should be on a new line e.g. Milk Bread Eggs

Trio of Bruschetta

by SuperValu

 

Bruschetta are a great way to start a meal and a fun way to experiment with all kind of toppings. They’re easy to make and easy to enjoy and are a great way to use up yesterday’s bread and toppings. These three variations are a perfect example of their versatility. I love serving them for my friends when they come round to my place. I prepare a variety of toppings and let everyone help themselves.

Preparation time
20 minutes
 
Cooking time
0 minutes
 

Ingredients

Makes 4 Slices

  • 4 x 2cm-thick slices of rustic or sourdough bread
  • 1 garlic clove, halved

TOMATO AND BASIL

  • 250g vine-ripened plum tomato, cut into small cubes
  • ½ red onion, finely diced
  • extra virgin olive oil
  • salt and pepper
  • generous pinch of dried oregano
  • 8–10 fresh basil leaves

PARMA HAM, RICOTTA, PEAR AND BALSAMIC REDUCTION

  • 100ml balsamic vinegar
  • 100g caster sugar
  • 50g ricotta
  • 1 pear, cored and thinly sliced
  • 2 slices of Parma ham, cut in half

GREEN OLIVE TAPENADE AND ROASTED RED PEPPERS

  • 200g pitted green olives
  • 5 sprigs of fresh parsley, plus extra to garnish
  • extra virgin olive oil
  • salt and pepper
  • 200g roasted red peppers

Directions

1. Toast the bread on both sides under the grill or on a non-stick pan until golden, then lightly rub with the cut garlic clove. Make sure the bread is hot before adding the topping, as the heat will enhance the flavours.

2. To make the tomato and basil topping, place the tomatoes, red onion and oregano in a bowl. Add a small dash of oil, season with salt and pepper and stir. Allow to rest for a few minutes so all the ingredients marry together. Just before serving, tear the fresh basil leaves and stir them into the mix, then spoon the topping onto the toasted bread. You must eat this bruschetta right away after adding the topping or the tomato juices will soak the bread and ruin its crunchy qualities.

3. To make the Parma ham topping, first make the balsamic reduction. This will make plenty of reduction but it can be kept in the fridge for a good while. Place the sugar and vinegar in a small pan and gently simmer on a low heat, stirring until the sugar has dissolved and the vinegar has thickened. Let it cool down and pour into a squeezy bottle. Spread most of the ricotta on the toasted bread, then add enough pear slices to almost cover the bread. Add another little bit of ricotta to the pear (the ricotta will act like glue to keep all the ingredients on the bread), then add half a slice of Parma ham. Drizzle with a little balsamic reduction and serve.

4. To make the green olive tapenade, drain the olives and place them in a food processor with the parsley, a little oil and some salt and pepper. Blend until smooth, adding a little more oil if needed. Spread the tapenade on the toasted bread and add strips of the roasted red peppers. Garnish with some parsley, either chopped or whole.

 
Fitzgerald Bakery 2pack Sour Dough Baguettes
1 in trolley
Remove?
1
SuperValu Garlic Prepack
1 in trolley
Remove?
1
SuperValu Fresh Basil
1 in trolley
Remove?
1
Don Carlos Pitted Green Olives
1 in trolley
Remove?
1
SuperValu Balsamic Vinegar Of Modena
1 in trolley
Remove?
1
SuperValu Pears Loose
1 in trolley
Remove?
1
SuperValu Spanish Onions Loose
1kg in trolley
Remove?
1kg
SuperValu Ricotta Cheese
1 in trolley
Remove?
1
SuperValu Oregano
1 in trolley
Remove?
1
Close
To ensure the best shopping experience, please use an up-to-date browser. Example: the latest versions of Chrome, Firefox, Safari or Microsoft Edge.