Italian Bruschetta by Nicola Hazel of Jannettas Gelateria in St Andrews
This is the perfect start to any meal. It’s light but delicious, a true taste of Italy on a plate. I like to make my own fresh ciabatta for this dish.
Topped with all that reminds me of my time spent in Italy, it is reminiscent of the Italian flag with the white buffalo mozzarella, fresh basil leaves and beefy juicy tomatoes.
http://jannettas.co.uk
Ingredients
For the ciabatta
500g strong white flour
500ml warm water (not hot as this will kill the yeast)
½ tsp. sugar
1½ tsp. dry yeast
1½ tsp. salt
1½ tsp. rosemary, finely chopped
1oz. pecorino, grated
2 cloves of garlic
For the bruschetta
2 ripe beef tomatoes, sliced
Bunch of fresh basil, sliced, plus extra to serve
125g buffalo mozzarella
¼ red onion, finely sliced
1oz. pecorino, shavings
Handful of black olives, halved
Sea salt
Black pepper
Drizzle of olive oil
Extra virgin olive oil
Method
- In a bowl that will allow the dough to rise to twice its size, add flour, rosemary, pecorino, sugar and yeast. Add the water and mix well. Add salt and combine for 5-7 minutes. You can use your hands or a mixer with a bread dough implement. The dough has a very wet consistency, quite unlike any other dough you may have worked with before.
- Place the bowl in a warm cupboard for at least 1 hour to allow it to rise. Once it’s doubled in size, transfer it to a floured surface and start stretching it to encourage the elasticity.
- Prepare a flat tray with lightly floured greaseproof paper. Put the dough on the tray and place in the oven at 200°C for roughly 40 minutes (keep a close eye on it). It should sound hollow when you tap the base of the bread. Allow to cool before slicing into 1cm slices.
- Toast both sides of the ciabatta then while it’s still warm, slice the garlic in half and gently rub into the bread.
- For the bruschetta, place the onion, tomatoes and basil in a bowl and drizzle with olive oil, salt and black pepper. Mix well.
- To serve, top slices of the ciabatta with the tomato mixture and chunks of mozzarella. Lightly drizzle with extra virgin olive oil and finish with basil leaves, olives and pecorino shavings.
In association with Taste Communications.
www.tastecommunications.co.uk
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