Bruschetta, pronounced Brus-ketta, is an Italian starter dish that is basically just tomatoes flavoured with herbs and olive oil and then scooped over perfectly toasted bread slices. This recipe uses multi-grain bread.
Tomato and yoghurt bruschetta
For oven-dried tomatoes
- 3 large tomatoes [deseeded and quartered]
- ⅓ tsp rock salt
- ½ tsp crushed black pepper
- ⅓ tsp dried oregano
- 2 tsp olive oil
For the hung yoghurt
- 750 gm yoghurt made from skimmed milk
- 3 sprigs holy basil [shredded]
- Salt to taste
- 1 small multi-grain French bread [cut into ¾ inch thick slices]
- For the tomatoes, preheat oven to 120⁰C.
- Crush the salt, pepper and oregano in a mortar pestle to get a coarse powder. In a mixing bowl, combine crushed spices with olive oil and mix well. Toss in the tomatoes and mix very well. Keep aside to marinate for 15 minutes.
- Spread the tomato marinade over a baking tray and grill in the hot oven for 7 – 8 minutes till a bit dry and wrinkled. Remove from the oven and allow to cool.
- For the hung yoghurt, place a muslin cloth/cheesecloth over a bowl and spoon yoghurt into it. Keep aside to drain away the moisture for 2 hours.
- Remove the hung yoghurt into a bowl and beat with a wooden spoon till smooth and creamy. Mix in shredded holy basil and salt.
- To compile the bruschetta, spread some flavoured hung yoghurt onto the multi-grain French bread slices and top with oven-dried tomatoes. Serve immediately.
[Note: The oven-dried tomatoes can be stored in a refrigerator for up to three days.]
This was first published in the December 2014 issue of Complete Wellbeing.