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BREAD MAKES A MEAL: TOMATO BRUSCHETTA & LEEK + CHEESE TOASTIES (a journey to River Cottage, part 3)

Classic tomato bruschetta was one of my favourite light meals back in the days when I still lived on the other side of the planet and frequented the delightful Italian cafés Down Under. I cannot believe that it took purchasing Hugh Fearnley -Whittingstall’s River Cottage Veg Everyday!  for me to discover just how easy it was to make bruschetta at home myself. What could be simpler than taking a couple of slices of lovely sourdough bread and turning them into a meal in minutes? Here are two sourdough-based recipes I have closely adapted from River Cottage Veg Everyday! .
This is my idea of good “fast food” 🙂
 
SUPERBLY EASY TOMATO & BASIL BRUSCHETTA
This bruschetta is so fresh and tasty.. a perfect, light summertime meal, made all the more satisfying to make (and eat!) now that we are growing our own amazing basil at home.


 
INGREDIENTS
250g sweet organic tomatoes/cherry tomatoes, chopped/halved
1 clove organic garlic, halved
2 tbsp organic olive oil, plus a little extra
A pinch of organic caster sugar
A big handful of fresh, basil leaves, torn/chopped (I like to use a mix of green and purple basil)
2 thick slices of sourdough bread
Salt and pepper to taste
DIRECTIONS

  1. Place the tomatoes, olive oil, sugar and salt and pepper in a bowl and toss to combine.
  2. Toast the bread and, whilst still warm, gently rub the cut garlic clove over it. Pile toast with tomatoes, sprinkle liberally with fresh basil, then drizzle with a little olive oil to finish. Eat!

 
*Recipe very closely adapted by one from River Cottage Veg Everyday! , by Hugh Fearnley -Whittingstall
 
QUICK, COMFORTING LEEK & CHEESE TOASTIES
An ideal dish to serve up on a rainy day. Lovely on their own, but could also partner up well with a nice bowl of soup.


 
INGREDIENTS
A knob of organic butter (approx. 15 g)
2 leeks, trimmed, washed and finely sliced
½ tsp or so of fresh thyme leaves
3 tbsp double cream
50 g grating cheese (I used Ekologisk Arla Herrgård, a mild organic cheese)
2 thick slices of sourdough bread
Salt and pepper to taste
DIRECTIONS

  1. Melt the butter in a large frying pan over a medium-low heat. Sweat the leeks with a good pinch of salt until soft and tender.
  2. Add the cream and let it bubble for four or five minutes, until thickened. Stir in two-thirds of the cheese until melted, then ­remove from the heat. Stir in the rest of the cheese and the thyme, then season with salt and pepper.
  3. Preheat the grill. Lightly toast the bread, top with a thick layer of the leek and cheese mixture, and grill until bubbling and golden. Enjoy!

 
*Recipe very closely adapted by one from River Cottage Veg Everyday! , by Hugh Fearnley -Whittingstall
 
FOR MORE RIVER COTTAGE INSPIRATION SEE:
BEETROOT & WALNUT HUMMUS, BABA GANOUSH & GARLIC FLATBREADS (a journey to River Cottage, part 1)
TWO-POTATO PASTIES WITH HOMEMADE ROUGH PUFF PASTRY (a journey to River Cottage, part 2)
NORTH AFRICAN SQUASH & CHICKPEA STEW (AKA … and now for the healthy stuff!)
BELL PEPPERS STUFFED WITH BEANS (AKA guilt-free, gluten-free, Mex-inspired yumminess)

 

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Comments

  1. I just love the way your Bruschetta/tomato photos popped out at me on the Reader. Looked divine. And then I opened your post and saw the leek and cheese toasties looking equally delicious. Maybe a toastie or two will be the fate of the leek in my vegie box.

  3. Those pictures are lovely – the cheese and leek toasties are making me hungry 🙂
    I got this book a few months ago and it’s SO GOOD but I’ve not tried he toasties yet …

  6. I hadn’t made homemade bruschetta until a couple months ago when I saw fellow food blogger Thom post a recipe for it. It was soooo good. I like the idea of rubbing cut garlic on the bread (might try this tomorrow since I think I’ll have leftover cherry tomatoes and basil from a recipe I’m doing for dinner tonight). The leek recipe looks awesome!

      • Dear MM, thank you for your kind words: there’s nothing humble about your beautiful food photographs! You clearly have talent and know how to light your shots in an appealing way. It is not about the equipment, but the photographer behind the lens, so my (metaphorical) hat’s off to you!!! 🙂

  11. They both look delicious! I love Bruschetta, and now I see yours I don’t know why I haven’t had it in so long. That Basil looks amazing I haven’t seen that type before.