🍁🍂 Happy day four of blogtober! Today I will be showing you how to make bruschetta with home made ciabatta bread. If you don’t have time to make the bread, have no fear. You can just buy some from the supermarket and prepare it the same way to save time. I find it quite satisfying knowing I made everything from scratch and I have a lot of nostalgia for when I used to make this for guests when Mike and I used to work in France as chalet hosts. It looks so fancy and is actually really simple so here goes!
What you will need:
For the ciabatta
– 500g strong white flour
– 1tsp salt
– 1tbsp olive oil
– 400ml luke warm water
– 1 heaped tsp yeast
For the salsa
– 1 white onion
– 1/2 red onion
– 6 salad tomatoes
– juice of 1/2 lemon
– a handful of fresh basil
– salt & pepper to taste
You will also need a garlic clove and some extra olive oil for toasting the bread ✌🏻️
You may also want to drizzle some balsamic glaze over the finished product to make it look fancy and taste heavenly, but this is optional.
Step 1, Making the dough
Sift your flour into a mixing bowl and add the salt and yeast either side of the bowl so they don’t touch. (Don’t ask me why; science).
Make a well in the middle of the bowl and add the water and olive oil.
Fold in the flour and need the dough for 5-6 minutes. Add extra flour if the mixture is too wet. If you don’t have the elbow grease, or can’t be bothered like me, put it in a food mixer and use the hook utensil to do it for you!
When the dough holds and has an elastic quality to it, lightly oil another bowl and place the dough in it. Soak a tea towel in hot water, rinse and cover the bowl. Leave this in a warm space for at least 30 minutes for the dough to expand. Make a cup of tea and relax.
Step 2, Bake!
When your dough is ready, place it in a loaf tin (you may want to lightly oil the tin or use vegan butter/margarine to grease it so the dough doesn’t stick to the sides.)
Pop it into a preheated 200c fan/ 220c convection oven for 20-25 minutes. The bread should have a lovely golden colour when it’s ready.
Step 3, Salsa prep
When you are waiting for the bread to cool, now is a good time to make the topping.
Chop the onions and de-seed the tomatoes and chop them into small 1/2 cm pieces. Tear some fresh basil and put everything to a bowl. Squeeze over the lemon juice and season with salt and pepper. Stir well.
Step 4, Toasting (it’s go time if you bought your bread)
This recipe is not for those who are afraid of oil. It is a treat though and everyone should be allowed to indulge from time to time. When your bread has cooled down, slice it to about 1.5cm thick. You should be able to get about 10 slices from this I reckon. Brush each piece with olive oil on both sides and pop them under the grill for 2 minutes on each side.
Step 5, Plating
Peel your garlic clove and rub it over each piece of toasted ciabatta, be light with this as it can taste quite powerful!
Add the salsa generously and then use the balsamic glaze if you have it. Garnish with extra fresh basil for a beautifully aromatic plate.
Nutritional spotlight –
*If you’re like me and like to know what’s in your food, you’ll be happy to know that this bruschetta is full of goodness.
*Rewired isn’t going to count the calories in the ciabatta or the salsa because as a starter or a snack, there are not enough in them to worry about.
*The ingredients in this recipe have many health benefits and I will list just a few:
– Olive oil is rich in monounsaturated fats – don’t be scared of the word fat because this is a good type of fat. It helps to prevent disease including diabetes and cancer and metabolic syndrome. Be careful when frying food with it – always use a low to medium heat to prevent carcinogens from raising their ugly heads.
– Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes 🍅
– Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.
These are great for dinner parties, you can use two loaf tins to make smaller loaves for crostini or use this original recipe for a starter. I love bruschetta because it tastes great all year round.