Bruschetta 3 Ways

March 2, 2011

It seems another busy week is upon me, another easy recipe.

Monday night, my bf and I arrived home later than we normally do and remembered we have a loaf of ciabatta from Marks Bread in the cupboard so I raiding the fridge and made up a snacky dinner that I love!

Red onion and Goats Cheese

Griddled Courgette and Goats Cheese

Roasted Tomato, Fresh Basil and Buffalo Mozzarella

You need;
ciabatta loaf
1 red onion
1 courgette
1 tomato
100g goats cheese
1 ball buffalo mozzarella
olive oil
cracked black pepper and seat salt
soft brown sugar
2 fresh basil leaves

Preheat your oven to 200c

1.  Drizzle your slices of ciabatta with olive oil and bake in the oven for 5-10 minutes, slice your tomatoes and pop in same oven with lots of salt and pepper for the same time.

At the same time start to cook the sliced red onion with a bit of oil and sugar until it caramelises, and griddle your sliced courgette.

2. When all the ingredients are ready assemble your bruschetta, I put red onion with goats cheese on a couple, griddled courgette with goats cheese on a couple and tour up the mozzarella with the roasted tomatoes, then drizzle with a little more olive oil and lots of salt and pepper and bake for a further 5-10 minutes.

Advertisements

This week I had yet another food gift from a friend at work, yellow courgettes, I just love colourful food… 

I then saw a recipe although I cannot remember where (a newspaper supplement, I cannot be more specific sorry!) which I wanted to try, luckily it’s a simple idea so I managed to recreate something like it… 

Griddled Courgettes with mint and goats cheese on toast, yummy… 

I used;
2 smallish courgettes, sliced as thinly as you possibly can
75 g soft goats cheese
6-7 fresh mint leaves
olive oil
sea salt and cracked black pepper
some nice bread (I used a plain ciabatta)

 1. Drizzle your bread with olive oil and bake in the oven for 5-10 minutes
2. At the same time griddle your courgette slices on a very hot griddle pan until you get the nice grill markings, making sure to salt them first 

3. Once baked I also griddled the bread, for that grilled look but there is no need 

4. Arrange the courgettes on the toast, crumble the goats cheese on with the mint leaves, and finally drizzle with olive oil and lots of black pepper 

As you can see I also made a tomato bruschetta, for this I literally just roasted about 15 baby plum tomatoes in the oven at the same time as I baked the bread then tossed with some torn basil leaves, chopped garlic, salt and pepper. 

Another 10 minute dinner, with thanks to Nicola for the Courgettes!