Tomato and yoghurt bruschetta

Ingredients

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]

Preparation method

1. For the tomatoes, preheat oven to 120⁰C.
2. 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.
3. 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.
4. 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.
5. Remove the hung yoghurt into a bowl and beat with a wooden spoon till smooth and creamy. Mix in shredded holy basil and salt.
6. 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.

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