Middle Eastern inspired bruschetta
Here’s a simple, speedy recipe we’ve written in honour of British Tomato Fortnight to celebrate the start of the British tomato season 2021. It’s vegan, seasonal and outrageously tasty. Enjoy!
This recipe makes use of one of favourite flavour hacks too…
Dukkah!
While a classic Italian bruschetta made simply with tomatoes, olive oil and sea salt is a thing of pure beauty, this bruschetta goes one step further and laces in some of our all time favourite flavours and ingredients… green tahini with its strong herby flavours and spring onion pungency, and nutty, salty dukkah for added texture and its subtle spicy notes. We endeavour to eat so many British tomatoes while they are in season that we need to mix things up now and then and try different takes on the old classic!
Prep time: 20 minutes (excludes dukkah prep)
Cooking time: 0 minutes - it’s all in the prep!
This recipe serves 4.
Middle Eastern inspired bruschetta topped with green tahini & dukkah.
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Method:
For the green tahini:
Rinse the herbs if needs be; top and tail the onions and peel away the papery external layer, then roughly chop; and mince half a garlic clove. Transfer everything into a high powered blender, and whizz until smooth and creamy. This green tahini will keep in the fridge for 1 week in a sealed container or sterilised glass jar.
To assemble the bruschetta:
Roughly chop the tomatoes and toss with the olive oil, red wine vinegar and sea salt.
Toast the sourdough until well charred, then rub with a cut clove of garlic.
Pile your toast high with the tomato medley, then spoon over a generous amount of green tahini and liberally sprinkle the dukkah!
Serve and enjoy immediately.
Ingredients :
For the green tahini:
4 spring onions
½ small clove garlic, finely minced
50 g green herbs; we suggest 2 large handfuls parsley & 1 large handful dill
2 lemons, juice only
6 tbsp tahini
2 tbsp olive oil
8 tbsp water
pinch sea salt
For the bruschetta:
4 generous slices of thickly cut sourdough
8 ripe British vine tomatoes
2 tbsp red wine vinegar
2 tbsp olive oil
½ tsp flakey sea salt
1 clove garlic
4 tbsp Dukkah
