Clodagh's Summer Bruschetta Two Ways 🍅
Clodagh’s bringing a taste of Italy to the kitchen today and using seasonal fruit and veg fresh from her garden to make a delicious summer bruschetta two ways: sweet tomato and peaches with ricotta.
Bruschetta 2 Ways
Serves 2
Ingredients
Classic Tomato:
200g ripe heritage tomatoes
1 tbsp extra virgin olive oil
½ tbsp balsamic vinegar
1 tsp dried oregano
1 garlic clove, peeled
2 slices sourdough bread
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
Peach & Ricotta:
200g ripe peaches, quartered
1 tbsp butter
1 tbsp honey
2 tsp fresh rosemary, chopped
1 garlic clove, peeled
2 slices sourdough bread
2 tbsp extra virgin olive oil
2 tbsp fresh ricotta
sea salt and freshly ground black pepper
Method
Classic Tomato:
1. Chop the tomatoes into ¼ inch chunks then add to a medium bowl with 1 tablespoon of olive oil, ½ tablespoon of balsamic vinegar, 1 teaspoon of dried oregano and season with sea salt and freshly ground black pepper. Stir and set aside.
2. Heat a griddle pan over medium heat or prepare an outdoor bbq for medium heat, or else use a toaster. Once the bread is toasted, rub one side with the clove of garlic - two to three strokes per bread slice should do it.
3. Place the toasts garlic side up and drizzle with olive oil. Then spoon a generous amount of the tomatoes onto each bread slice. Drizzle a little of the juice remaining at the bottom of the bowl over tomatoes and serve!
Peach & Ricotta:
1. Place a frying pan over a medium heat and add the butter. Once the butter has melted add the peaches, toss in the butter and cook for 2 minutes. Then add the honey, and chopped fresh rosemary, toss the peaches in the rosemary honey butter and cook for another 2 minutes. Season with sea salt and freshly ground black pepper.
2. Heat a griddle pan over medium heat or prepare an outdoor bbq for medium heat, or else use a toaster. Once the bread is toasted, rub one side with the clove of garlic - two to three strokes per bread slice should do it.
3. Place the toasts garlic side up and drizzle with olive oil. Spoon the ricotta onto the toasts, smearing it so that it covers the bread. Then spoon the honey peaches on top, and drizzle any remaining juices in the pan over the peaches.