Italian for great-tasting stuff on toast. This bruschetta recipe includes three sweet toppings which work whether you’re cooking for yourself or the masses.
Cut the garlic clove in half widthways. Make your topping of choice (see below).
Put a griddle pan onto a high heat. Brush the bread lightly with oil.
Griddle for a minute or two on each side till crisp and marked up.
Rub each bit of bread with the cut garlic clove before spooning over your chosen topping.
BROAD BEAN AND WENSLEYDALE
- Put a pan of water on to heat with a good pinch of salt. Bring to the boil. Add 110g broad beans (fresh or frozen) and simmer for 5–6 minutes till tender (test one). Drain into a colander. Cool under running water. Remove and discard their outer skins. Toss into a bowl.
- Add 30g roughly crumbled Wensleydale cheese, 3 tsp olive oil and 2 tsp lemon juice. Roughly mash the mix with a fork, leaving some good chunks. Taste and season lightly, adjusting the oil and lemon if needed.
TOMATO AND BLACK OLIVE
- Slice 8–12 good-quality cherry or baby plum tomatoes in half lengthwise, slice in half again and tip into a bowl.
- Chop 6 black olives (if the stones are still in, remove them first by cutting round using a small, sharp knife) and add to the bowl with half a diced shallot.
- Add 1 tbsp oil, a pinch each of salt and sugar, a little black pepper and a few rocket or basil leaves, if you like, and mix well.
HOT MIXED MUSHROOMS
- Clean 350g mixed mushrooms (e.g. portobello, chestnut or oyster) with kitchen paper, trim if needed and slice into 1cm thick pieces.
- Put a heavy-bottomed medium frying pan over a medium heat with 50g butter and a drop or two of oil.
- Add a finely diced shallot and 1 crushed garlic clove and cook, stirring for a minute or two.
- Add a small glass of white wine and bring to the boil. Lower to a simmer and add the mushrooms and a small pinch of dried thyme.
- Cook, stirring, for 2–3 minutes, until the mushrooms are soft but still holding their shape. Season to taste.
- Remove from the heat, stir through 1 1/2 tbsp double cream/crème fraîche and squeeze over a little lemon juice.