People commonly say that they love making bread in their thermo mixer. It's so warm, delicious and fresh. Alas, due to the lack of preservatives it is really only fresh on the day that it was made. Never fear - it's perfect for bruschetta, and bruschetta is perfect for bringing a plate! This recipe and the two following are three beautiful options for a fresh and tasty bruschetta. You may know that chopping tomatoes in your thermo mixer can lead to a bit of a mess, but we have found that deseeding your tomatoes before chopping leads to a great result. This recipe is classic(ish) as we've tried to keep it budget friendly by using grated tasty cheese rather than buffalo mozzarella.
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten / Dairy
Total Preparation Time 15 minutes
Can not be frozen
- cheese - 90g, in small blocks (*can omit for dairy free)
- onion - 1/2, red, approximately 100g, peeled
- garlic clove - 1
- fresh basil - 3 stems, leaves only
- tomatoes - 200g, deseeded and quartered
- olive oil - to drizzle
- bread - 1, loaf, sliced (*can use GF)
- Add cheese (90g) to bowl and grate Speed 8 / 8 seconds. Set aside.
- Add onion (100g), garlic clove (1) and basil leaves (from 3 stems) to bowl. Speed 5-6 / 2 seconds.
- Add deseeded tomatoes (200g) to the bowl. Speed 5 / 2 Seconds.
- Transfer tomato mix to a separate mixing bowl and combine 2/3 of the cheese (60g) with the tomato mixture.
- Turn grill on high.
- Lay bread slices out over griller tray.
- Drizzle a little oil over the bread and grill for 1 minute. Remove from under grill.
- Place 1-2 Tablespoons of the tomato topping onto the bread and then top with remaining cheese (30g).
- Either grill for a further 1-2 minutes (until cheese is golden brown) or serve fresh.
- Consider serving these with the Greek and Ricotta & Honey Bruschettas, as pictured below.