Bruschetta


This recipe is inspired from the bruschetta served in Tomatino restaurant – Santa Clara. The texture, flavour, freshness and presentation of their bruschetta is awesome. I thought it would be great to do a Indo-Italian fusion recipe around it by adding some Indian taste to the bruschetta. It is very common to use chutney (of  different kinds) in Indian sandwiches. I used the chutney of curry leaves as the main ingredient in this recipe.

Enjoy the quick delicious Indo-Italian snack !

Bruschetta

Ingredients

  1. Curry leaf  –  one-fourth cup
  2. Coriander  leaves  –  half cup
  3. Mint leaf  –  5
  4. Pine nuts  –  three tblsp
  5. Olive oil  –  three tblsp (little more for brushing)
  6. Dried red chilli  – one
  7. Salt
  8. Cumin  –  half tsp
  9. Lime juice  –  one tsp
  10. French bread / baguette  –  10 to 15 slices
  11. Tomato slices – 10 to 15 slices
  12. Grated cheese – little (I used Amul processed cheese)

Procedure

Pre heat the oven to 350 degree.

Grind curry leaves, coriander leaves, mint leaves, slat, red chilli, olive oil, pine nuts, lime juice and cumin powder to a fine paste. Add olive oil or water to thin the paste if need be. Put a small portion of paste on the middle of sliced bread.

On top, add sliced tomato and finally some grated cheese. Drizzle some olive oil. Bake for 5 mins or until cheese melts.

Quantity

Serves four to five

Time

15 to 20 mins

Expiry

One day

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