Weekend brunch bruschetta

Megy's bruschetta

 

What do you do when you have bread from Friday, peppers that you bought fresh on Thursday and your neighbor brought you fresh mozzarella just a few hours ago (OK, you can settle for store variety if you do not have cow-keeping neighbors)? You make bruschetta for your family’s weekend brunch. It has a little bit of everything for your carb and cheese loving teenagers, heathy bits for yourself and smoky flavor for your husband.

Here we go, simple ingredients, all done under 20 minutes (because you also had one gin-tonic too many with your girlfriends last night):

 

For family of four you need:

  1. 8 slices of spelt bread (you may substitute with rye or whole grain)
  2. Spread butter thinly on top of bread (add more if bread is older)
  3. Add 150 grams of fresh mozzarella on top of buttered bread. Peel mozzarella, do not chop or slice, but unravel it along its natural lines.
  4. Mix 60 grams of smoked tofu, one small pepper, one small red onion, all finely chopped and throw on a hot pan lightly greased with butter. You may also add chopped slices of prosciutto to this mix to enhance smokiness and add meat flavor to the dish. Keep it on the heat for under a minute stirring, just long enough to release the flavors. Put the mixture on top of bread slices.
  5. Preheat oven at 180 degrees Celsius (350 F). Put bruschetta on the top shelf for 3 minutes. Move to the lower shelf for one minute. This is needed in order to create nice crust on top and bottom without drying out the ingredients.
  6. Serve on a hot plate with fresh arugula added just before serving.

 

Let me know how it turned out. You may write me at info@LindenRetreat.com.

 

 

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