I love bruschetta, and I find that K does it exceptionally well. Toasted slices of baguette (or just regular bread), rubbed with a clove of garlic, topped with a variety of warm toppings, and finished with a swirl of extra virgin olive oil and sea salt flakes, really makes my heart (and stomach) sing.
It’s all pretty flexible, toppings wise, but traditionally it’s simply prepared with toasty bread rubbed with a clove of garlic, topped with olive oil, salt and pepper. We decided to go with two varieties- a tomato-oregano, and buttered mushrooms and soft cheese.
Not going to go through an ingredients list because it can vary for however much topping/ slices of bruschetta you’re planning to prepare.
In a pan, melt a generous cube of butter over medium heat.
Slice mushrooms thinly, and when the foaming of the butter subsides, drop the whole lot in. Toss to coat and cook over medium heat until mushrooms are just done. They will start to release some liquid. Season with salt and pepper, and transfer aside into a bowl.
Add a little vegetable oil to the same pan.
Chop tomatoes into chunks, and when the pan is hot, toss them in. Cook till tomatoes are soft, but still firm to bite (not overly pulverised by heat). Season with a sprinkle of oregano, salt, and pepper. Set aside as well
Heat up a griddle pan to high heat (A regular pan works as well, of course, but I find that grill marks make everything taste a little more delicious. Hurhur.)
Top with tomato/mushroom toppings and of course, a swirl of olive oil.
We topped the tomato one with some lightly dressed shredded lettuce (malt vinegar, salt and pepper) and the mushroom version with crumbs of soft goat’s cheese.
Simple food, done to a comforting deliciousness.