This bruschetta is good as appetiser or starter to any Italian dinner – it
can also be a meal on its own as a matter of fact. When I have French bread or French style bread leftover, I will cut it into slices diagonally and freeze them. These slices
are handy and are also good for this recipe, if you like your bruschetta crispy
as they are somewhat dryer than the fresh ones.
6 Slices of French bread (about 2-3 cm thick)
3 Tablespoons of cooked Chorizo, chopped
2 Medium Roma Tomatoes, cubed (discard the seed pulp)
3 Tablespoon grated Cheddar
1 Clove of garlic, chopped
Butter
Sea Salt & Black Pepper
6 Basil leaves to garnish
Pre-heat the oven to 180 degrees C. Mix tomato cubes and garlic together. Butter
the bread slices, pile on with tomato, chorizo and grated cheese. Sprinkle with
salt and black pepper. Bake on baking sheet for about 12-15 minutes. Garnish
with basil before serving. (Excuse my senility - I forgot mine when taking the
above photo!)
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