Beaumont School Food Technology Department
Recipe title: Bruschetta
Please bring from home:
Container e.g. Tub or tin with lid or 35p
½ Ciabatta loaf (or ½ french stick or 4 breakfast muffins)
1 pack Cherry tomatoes (or equivalent in any tomato variety)
1 bunch Fresh basil*
1 clove Garlic*
Method
1. Preheat the oven to 170C.
2. Use a white chopping board Slice the loaf into 2cm thick slices. Lay the slices in a single layer on a large baking sheet and bake the bread for 10mins until it is pale golden and crisp. (*You can rub a cut clove of fresh garlic on the bread before baking).
3. Wash the tomatoes and drain them in a colander. Use a green chopping board chop the tomatoes. Tear the basil. Add ½ teaspoon or salt and ½ teaspoon of pepper (with ½ teaspoon of dried garlic, if used). Mix.
4. Scatter the tomato mix over the bread.
At home, you can serve your dish hot or cold, (follow the instructions to prepare the bread in stage one, gas mark equivalent is 3). Add mozzarella or cheese if you wish. Serve with a drizzle of olive oil!
