The 21st of each month is Recipe Redux time and this month it also happens to be my (and my husbands) wedding anniversary. Even more coincidentally, this months Recipe Redux theme is about those thankful food memories that we share with those special people in our lives - so how could I not do a soft and sappy sentimental recipe tribute to my husband. Why Sourdough Bruschetta? On our first date, my now husband agreed to order Bruschetta despite hating tomato (oh isn't he sweet? well no, he scraped all the tomato off and just ate the bread - but you'll be happy to hear that since getting married he now eats tomato). The tomatoes and basil I used in the recipe are also from our own little veggie garden - I am thankful for the wonderful little home we have and our 3 children who help me in the veggie garden. The sourdough part is not so sentimental but a bit of a fad of mine at the moment (you can check out my starter and bread recipe here), and of course it helps to add the healthy twist to this recipe - enjoy! Ingredients: 1 loaf of sourdough bread 4 tomatoes 8 basil leaves 1 green onion 2 cloves of garlic 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar Pepper to taste Method: Pre-heat on oven to 180 degrees. Slice 8 pieces of sourdough bread, drizzle with 1 tablespoon of oil and place on an oven. Also place the unpeeled cloves of garlic on the oven tray next to the bread, and place in the preheated oven until the bread is lightly golden and the cloves of garlic feel soft (about 5 - 10mins). Once cooked set aside to cool. In the mean time, heat a pot of water until it begins to it begins to steam. Score the skin of the tomatoes with a sharp knife and place in the pot of simmering water for 1 minute then remove with a slotted spoon and set aside to cool. While the tomatoes are cooling and the bread is toasting, chop the basil and the green onion. When the tomatoes have cooled, peel the skin off (it should come off easily), quarter the tomatoes and remove the core, seeds and pulp. Once the seeds are removed, continue to dice the tomato. Place the diced tomato into a medium mixing bowl with the onions, basil, 1 tablespoon of olive oil, and balsamic vinegar. Once the garlic has cooled, squeeze the end of the clove and the soft garlic should come out like a paste. Add the garlic to the tomato mixture and gently stir to combine. Arrange the tomato mixture onto of the toasted sourdough, serve and enjoy
13 Comments
21/11/2014 07:25:38 pm
Bruschetta is always delicious, especially with fresh ingredients like this! That's so funny that your husband didn't eat the tomatoes on your first date. Glad he's come around :)
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Nikki @ The Kids Menu
22/11/2014 11:21:23 am
He may now eat tomatoes but he still doesn't eat fruit! (He is far far fussier than my kids). He does like his veggies though. Thanks for your comment
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22/11/2014 09:36:14 am
My family loves bruschetta. Not eating the tomatoes is unheard of! That's the best part.
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Nikki @ The Kids Menu
22/11/2014 11:23:12 am
It just means all though more for us Jill ;)
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Nikki @ The Kids Menu
24/11/2014 04:41:11 am
Thanks Rachel
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Nikki @ The Kids Menu
24/11/2014 04:42:03 am
Don't give up Laura, there is hope! =)
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23/11/2014 10:43:44 pm
Oh I love a good bruschetta recipe! And I was also inspired by my anniversary for this month's recipe redux :)
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Nikki @ The Kids Menu
24/11/2014 04:43:08 am
Happy Anniversary Carrie (Glad I'm not the only soppy one) =)
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24/11/2014 05:05:17 am
Being Italian, this is a old favorite of mine too! I can just smell that fresh basil ;)
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Nikki @ The Kids Menu
24/11/2014 05:58:16 am
Being Italian, please don't critique my technique!! Thanks for the comment
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4/12/2014 06:50:58 am
Yum - I love bruschetta! Simple, elegant, and full of crazy good flavors. And I'm glad to hear your husband eats tomatoes now - I never understood how people don't like them, haha. Anyway, thanks for sharing this beautiful recipe and the story behind it!
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