Tonight we felt like something light and after perusing most of our cook books we decided to make some bruschetta (pronounced broos-ketta apparently) to go with a coriander salad from George Calombaris’ Greek Cookery from the Hellenic Heart. For our bruschetta we used turkish rolls which after grilling still had a nice crispy outside but remained soft enough to bite into and to soak up all the olive oil. Yum!
- 2 turkish rolls, cut
- olive oil
- 4 small ripe tomatoes, chopped
- 1 bunch basil, choppped
- 1 clove garlic
Coriander Salad adapted from Greek Cookery from the Hellenic Heart
- 1 bunch coriander, chopped
- 4 spring onions, choppped
- 2 large tomatoes, chopped
- 1 large cucumber, choppped
- 60ml olive oil
- 30ml balsamic vinegar
For the bruschetta
- Heat a pan (preferably griddle pan) with olive oil and add the turkish bread face down, move it around to soak up the olive oil
- Once the bread begins to crisp, turn it over for a minute then remove from the pan
- Combine the tomato, basil and olive oil in a bowl and season with salt and pepper.
- Cut the garlic clove in half and rub over one side of the bread, then finely chop the clove and add to the tomato basil mixture.
- Spoon the mixture onto the toasted bread.
For the Coriander Salad
- Mix together the coriander, spring onions, tomatoes and cucumber in a serving bowl.
- For the dressing, stir together the oil and balsamic vinegar and season with salt and pepper.