IN SEASON
Bruschetta Board
Why not offer your guests the opportunity to make their own canapés to suit their personal preferences. Place your bruschetta board in the centre of the drinks table and everybody can help themselves. It’s the most social form of eating and it means you're not stuck in the kitchen.
BUILD YOUR OWN BEEF BRUSCHETTA
Serves 4
300g steak, cut of your choice 3 tbsp olive oil 1 ciabatta, cut into 2cm thick slices 200g cherry tomatoes, halved 1 garlic clove, peeled and halved 6 tbsp extra virgin olive oil 6 basil leaves, torn 150g ricotta cheese
Small bunch of mixed fresh herbs, such as parsley, dill or chives, finely chopped Zest and juice of 1 unwaxed lemon 8 sundried tomatoes in oil, drained
80g pitted mixed olives in oil or brine, drained 50g Parmesan cheese 150g rocket leaves Salt and black pepper, to taste
1 Preheat a griddle pan and put a frying pan over a high heat. Drizzle the steak with a little of the olive oil and cook in the hot frying pan for 2 mins on each side. Transfer to a plate and season with salt and pepper. Cover with foil and set aside.
effortless entertaining...
2 Brush the slices of ciabatta with the rest of the olive oil. Place on the griddle pan and cook until crispy and golden on both sides.
3 Put the cherry tomatoes in a bowl and finely grate over half of the garlic. Pour in half the extra virgin olive oil, season with salt and pepper, and stir in the basil leaves. Set aside.
4 Put the ricotta cheese in a separate bowl and stir in the herbs and lemon zest. Season with salt and pepper and
set aside. Rub the griddled bread with the remaining half of the garlic
clove and place on a large serving board. Arrange the sundried tomatoes and olives around the board then use a swivel-head potato peeler to create a pile of Parmesan shavings.
5 Put the rocket leaves in a bowl and dress with the lemon juice, the remaining extra virgin olive oil, salt and pepper. Make a pile of dressed leaves on the serving board or serve separately.
6 Slice the steak thinly with a long sharp knife and pile onto the serving board.
Place the serving board in the centre of the table with the bowls of tomatoes and ricotta, and let everybody enjoy making their own tasty bruschetta.
PRONTO! Let’s cook Italian in 20 minutes by Gino D’Acampo, published by Kyle Books.
28 | THE WEST COUNTRY FOODLOVER
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