Harvest Recipes - Tomato, Pepper & Chilli Edition
Wondering what to do when you are inundated with tomatoes, peppers, chilli or shallots? Bruschetta is just about the tastiest and easiest answer to your troubles. Whether this serves as a perfect light lunch or an appetising starter to delight your dinner guests, this recipe will use up some of your harvest in no time.
Tomato, chilli and pepper bruschetta
Duration: 20 minutes
- 200g fresh tomatoes, chopped
- 1/2 a shallot, cut into rings
- 1 sliced chilli
- Half a bell pepper, diced
- 1 clove garlic, finely chopped
- 3 tbsp red wine vinegar or balsamic
- 5 tbsp olive oil
- 2 teaspoon caster sugar
- 1 teaspoon smoked paprika
- Pinch of sea salt
- 12 leaves of basil
- Sourdough or bloomer sliced thinly
- Parmesan cheese
- Preheat oven to 170•C
- Place bread on a roasting tray with a drizzle of olive oil, salt and pepper and place in the oven for around 15 minutes till the bread is golden and crispy.
- Place all the over ingredients into a bowl , mix and leave covered at room temperature for as long as you possibly can (It’s even better overnight!).
- Place tomato mix onto the bread and finish with some fresh basil leaves.
- Optional - finish with a drizzle of fresh pesto and some Parmesan
This brilliant bruschetta has been created by local Chef Tom Chisnall. Tom cooks up wonderful plates in a lovely restaurant called Highdown and in his spare time, pulls together fine dining dishes for family and friends. Lucky people, eh? To follow his cooking journey, find him on Instagram here.
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