Bruschetta
This is a slightly different take on the traditional bruschetta (the 'ch' is pronounced like a 'k'). If you've ever eaten at Pizza Express, you might see the resemblance. This was my favourite starter they made, I'd have it every time I ate there.Normally a bruschetta would be a simply toasted piece of bread, perhaps ciabatta, rubbed with oil, garlic and beautifully ripe tomatoes. Our tomatoes just don't have any flavour so adding a bit of onion and some pesto really helps boost the flavour.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
To make the pitta bases
- Make a batch of my basic bread recipe and allow it to prove for about 2 hours until it's doubled in size.
- Setup your Egg for an indirect cook with the ConvEGGtor feet down and your Egg set to 220°C. We will use the back of the ConvEGGtor to cook on as it will be the cleanest side.
- When you Egg is to temperature lightly flour your work surface.
- Take a piece of dough, about the size of 2 golf balls for each pitta.
- Roll out until they are about 3mm thick, about the thickness of a £1 coin.
- Place them onto your upturned ConvEGGtor for a couple of minutes. They should start to puff up.
- Turn when they are golden underneath.
- Cook for a further 2 minutes. Take off and set aside.
- In your basting pot, melt some butter with the garlic mixed in. Cook for 2-3 minutes gently to allow the garlic to infuse the butter.
- Now baste each of your pittas with the garlic butter (only do this on one side, the top).
For the tomato topping
- Dice the tomatoes.
- Shred some of the basil leaves into the tomatoes.
- Mix with the onion and pesto in a bowl and season with the salt and pepper.
Put it together
- For each person, top one of the pittas with the tomato topping.
- Drizzle with olive oil and garnish with a basil leaf.
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