Where is the summer? It’s mid July and we haven’t yet had more than a few days of beautiful weather. I am no way trying to dedicate this post to a rant about the weather, but I am getting just a little sick of waking up and looking out of my bedroom window to a dreary sky filled with dark gray clouds just waiting for the perfect opportunity to soak everyone.
That is why, after another dull Sunday, I decided I would brighten up my day with some rather indulgent bruschetta. I absolutely love bruschetta and find myself ordering quite often when I go out for dinner.
A few weeks ago I had the most amazing bruschetta from Jamie’s Italian. It was a ‘tear and share’ kind of dish served on a long slice of grilled ciabatta bread with four different toppings. Pea, mint and ricotta, spinach and chili, mozzarella and lemon and sautéed mushrooms. It was divine, I could have easily eaten a whole one on my own instead of sharing it with my mum!
Today I decided to make a traditional bruschetta with a little twist just to give it that something extra, in m opinion. I used one small home grown onion from the garden, one beefsteak tomato and a handful of fresh basil, also from the garden. I roughly chopped everything, seasoned with salt and pepper and drizzled and with olive oil and a dash of balsamic vinegar. I used some left over french stick from yesterday, and actually I think the older the bread you use the more it soaks up all the juices. I fried the bread in a griddle plan with a little oil and then for my twist.
I am absolutely in love with goats cheese right now, so I couldn’t help but incorporate it into my dish. I used a soft goats cheese and spread it on the bread before coating in my bruschetta mix. I sprinkled with a few fresh basil leaves and took a couple of pictures for this post as quickly as I could, because I couldn’t wait to get stuck in. It was absolutely delicious and really brightened up my dull Sunday. I would definitely recommend this.