Giant Bruschetta
Ready to elevate your summer party game? We love bruschetta so much, we made a giant version - as whats better. Perfect for sharing and packed with Italian flavour, it’s crunchy, super simple and trust me, it’s a hit every time! Find the full recipe below!
Serves
Ingredients
For the Ciabatta
<item-todo-done>1 ciabatta loaf<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done>
For the Bruschetta Topping
<item-todo-done>500g mixed tomatoes<item-todo-done><item-todo-done>½ red onion<item-todo-done><item-todo-done>15g fresh basil<item-todo-done><item-todo-done>3 tbsp extra virgin olive oil<item-todo-done><item-todo-done>½ tbsp red wine vinegar<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done>
To Finish
<item-todo-done>2 tbsp balsamic glaze<item-todo-done><item-todo-done>100g good quality plant-based burrata<item-todo-done>
Before you start
Oven 200C | Baking tray
Bake the ciabatta
- Slice the ciabatta loaf in half and place on a baking tray
- Drizzle with olive, season with a pinch of salt and bake for 15 mins
- Peel the garlic clove and rub all over the ciabatta
Prep the bruschetta topping
- Roughly chop the tomatoes and place in a bowl with the salt, pepper, extra virgin olive oil and red wine vinegar
- Mince the garlic cloves and roughly chop the basil leaves, stirring through the tomatoes
Finish and serve
- Spoon the tomato mix over the ciabatta and tear the burrata over the top
- Drizzle with the balsamic glaze and plant-based burrata if using and slice and serve