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Panorama
Bruschetta of Tomatoes
Bruschetta of Tomatoes
Bruschetta of Tomatoes
From the ingredients that Panorama provided, Antony Worrall Thompson made a meal consisting of Spiced Vietnamese Catfish on a warm bean salad and sweet carrot glaze. He also made a Bruschetta of Ghanaian tomatoes and finished it off with a coffee Crème Brulee, using Guatemalan coffee and Kenyan sugar.


BRUSCHETTA OF TOMATOES AND RED ONION
Serves four

4 x 3/4" slices of Italian country bread - pugliese or ciabatta
6 tablespoons extra virgin olive oil
2 large garlic cloves, peeled
12 (unfairly traded) tomatoes, cut in half
2 teaspoons of thyme
1 medium red onion, peeled and cut into wedges
12 ripped basil leaves
1 tablespoon of balsamic vinegar
salt and ground black pepper
2 tablespoons of chopped flat leaf parsley
Garnish - rocket leaves

  • Place the tomatoes cut side up on a rack on a roasting tray, interspersed with the onion. Sprinkle the tomato with the thyme and chopped garlic. Season the tomatoes and dribble with olive oil.
  • Cook in the oven for about 25 minutes or until the tomatoes and onions have softened with a little colour. Turn the vegetables from time to time.
  • Meanwhile, using two tablespoons of the olive oil, drizzle a little on each slice of bread on both sides. Warm a griddle pan over a medium heat and place the bread in the pan. After 2 minutes turn the bread over and cook for a further 2 minutes.
  • Using the garlic like sandpaper, rub each bruschetta all over on both sides.
  • In a bowl mix together the tomatoes, red onion, cooking juices, remaining olive oil, balsamic vinegar and basil. Season to taste.
  • Divide the mixture between the bruschetta and sprinkle with chopped flat leaf parsley. Serve immediately.
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