With the summer getting into full swing it’s time to upgrade your chips and dips for more adventurous but equally easy light bites. This simple bruschetta is oily, crunchy and deliciously fresh. If you can find french or spanish heritage tomatoes this recipe will elevate itself from SUPERB to SENSATIONAL. But any chunky, beefsteak tomato will do.
Suggested wine pairing
CHÂTEAU LA BARONNE LE ROSÉ
INGREDIENTS – serves 2
2 french heritage beefsteak tomatoes (any chunky toms will do!)
2 red peppers
Two slices of sourdough
A jar of pitted black olives
A pack of anchovy fillets
A handful of walnuts
Olive Oil
Red wine vinegar
Fresh thyme leaves
METHOD
1.
Switch on the oven to 180C.
2.
Pop the two red peppers (whole – no need to chop) on a baking tray, drizzle with olive oil and put in the oven for 20-30mins or til blistering on the sides.
3.
Slice your tomatoes into centimetre thick slices, place on a plate, drizzle with olive oil, red wine vinegar and a good handful of salt. This will draw the moisture out of the tomato and make them incredibly juicy.
4.
Pop your pitted olives and anchovy fillets into a blender (use 6 – 10 depending how much of a fan you are – if not a fan don’t worry still put them in, the olives will balance the flavour). Pour some olive oil into the blender to lubricate the blend. Blitzed to a paste (slightly lumpy is ok).
5.
Grab your peppers out the oven and place in a bowl with lid or place a plate over. Leave for 10 minutes.
6.
When the peppers are almost done pop your sourdough slices in the toaster.
7.
Grab your red peppers from the bowl, chop the stalk off, scrape out the seeds.
8.
Take the sourdough toast, drizzle with olive oil, press the whole pepper flat on top, place the tomatoes on top of the pepper or to the side, dollop on the black olive and anchovy tapenade. Finish with some fresh thyme (you could use basil or parsley – it just needs some green to set it off!).