I was doing a big dinner for my family and The Boyfriend last weekend and I wanted to make a starter to go with it, something really tasty but also quick and simple so that I could quickly throw it together while the main dish was cooking. Running with my Italian theme (the main was beef ragu with homemade pasta) I decided to make a little selection of bruschetta as it’s something easy that people can pick at and help themselves to as much or as little as they want and not too heavy so that everyone’s still hungry in anticipation for the main meal. I chose to make a couple of different kinds as I feel it makes things slightly more interesting, giving people different things to try and gets people talking about the food and which they preferred.
As well as having these as a starter or pre-dinner appetiser/nibbles, these would also make a great addition to any buffet table.
(this recipe makes 14)
14 thin slices of french bread
For the Sweet Onion & Mozzarella:
1 large onion, thinly sliced
1 tbsp brown sugar
1 clove garlic, crushed
A couple of sprigs fresh thyme, finely chopped
Splash of Worcestershire sauce
1/2 mozzarella ball, torn into pieces
For the Pesto & Tomato:
Approx 150g pesto (see recipe for basil & walnut pesto)
Approx 25 cherry tomatoes, cut into quarters
1. Preheat your grill to about 200°C.
2. Fry the onions on a medium heat, when they begin to soften add the sugar, garlic, thyme and Worcestershire sauce and fry for a couple of minutes.
3. Under the grill, toast your bread slices for a couple of minutes on each side until lightly browned.
4. On half of the slices place approx. 1tbsp of the onion mixture, spreading evenly across them. Top with a few pieces of torn mozzarella and place under the grill for a further 3-4 minutes or until the mozzarella has begun to melt.
5. With the remaining slices, spread generously with pesto and top with a few tomato pieces.
6. Serve up on a platter and top with freshly ground black pepper.