James Martin Bruschetta Food

BRUSCHETTA

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

JAMIE'S BRUSCHETTA

Steps:

• Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed.
• When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chile and the reserved basil. And just like that you've got a lovely lunch.

JAMES MARTIN - FIELD MUSHROOMS & TALEGGIO ON BRUSCHETTA

Steps:

• Cut the ciabatta in half - drizzle with olive oil and toast or griddle.
• Melt the butter in a pan - add the shallot, chilli, garlic, thyme and mushrooms.Pan fry on very high heat until cooked.
• Line the mushrooms up on the bread and lay slices of cheese over the top.
• Melt under a hot grill and serve.