Tomato & Chilli Bruschetta
This is another 'based on something from when I worked at Old Orleans' recipe, perfect as a summer lunchtime snack or as a starter for a dinner party
Stats
Tomato & Chilli Bruschetta
Serves: 4 slices
Prep Time: 15 minutes
Ingredients
- 1 part-baked baguette (approx 45cm length)
- 250g cherry plum tomatoes
- 1 large mild red chilli
- Balsamic syrup/glaze
- Basil leaves
- 1tsp olive oil
- 1/2tsp balsamic vinegar
- 1/2tsp soy sauce
- 1 clove of garlic, peeled
- Fresh parmesan, shaved
Method
- De-seed and finely chop the tomatoes and place in a bowl
- Finely chop the basil leaves and add to the bowl
- De-seed and finely chop the chilli and add to the bowl
- Add the olive oil, soy sauce and balsamic vinegar to the bowl, stir, season well and leave to rest for 20 minutes
- Bake the baguette, allow to cool slightly, cut in half width-ways and then length-ways and then toast
- Cut the end off the clove of garlic and rub the cut end lighly over the bread
- Drain any excess liquid from the tomato mixture
- Place the baguette portions on plates, heap with the tomato mixture, place shavings of parmesan on top and then drizzle with balsamic glaze