Bruschetta is a firm Italian favourite, so we've pulled together three variants for you to try – tapenade, tomatoes and tonnato salsa. Our Salad Series Balsamic Vinegar is zesty and delicious, adding the perfect tang to each of these bruschetta varieties.
1 large ciabatta
For the Olive Tapenade:
200 g black olives
2 1/2 tbsp olive oil
salt & pepper to taste
For the tomato topping:
100 g cherry tomatoes
3 tbsp olive oil
1 tbsp Mazzetti Balsamic Vinegar of Modena
1 clove garlic
parsley
salt & pepper to taste
For the Tonnato topping:
2 eggs
1 1/2 tbsp extra virgin olive oil
125 g tuna (in oil)
3 anchovies (in oil)
40 g capers
100 ml vegetable stock
For the olive tapenade, mix the olives with oil in a blender to a creamy mixture. Season with salt and pepper and set aside.
For the Tomato Salsa, wash the tomatoes, dry and quarter. Wash the parsley, shake dry and finely chop. Peel the garlic and chop finely. Mix tomatoes, parsley and garlic in a bowl with oil and Balsamic Vinegar and season with salt and pepper to taste. Set aside.
Now for the tonnato. Boil the eggs for 7 minutes. Drain and cool, then peel.
While the eggs cook, drain the tuna, anchovies and capers. In a frying pan, heat the oil and fry the tuna, anchovies and capers briefly. Pour into a bowl and add the eggs before blending with a stick blender. Add the oil and stock as needed until the correct consistency is achieved. Season with salt and pepper to taste.
Slice ciabatta and sprinkle with olive oil. Heat both sides in a hot pan. Top the ciabatta slices with olive pesto, tomatoes and tonnato salsa - whichever takes your fancy!
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