Once again I've been inspired to get creative by a competition. Aren't competitions great? Not only do we have the opportunity to dream about a glorious win but the theme of the competition often gets us trying things that would otherwise be out of our normal scope.
This time the inspiration came from a competition being run by http://www.lovethegarden.com/blog/a-taste-for-tomatoes-a-recipe-blog-competition and requires creation of a meal including tomatoes.
I do love Italian food but sadly since being diagnosed coeliac a little while ago my favourite pasta and pizza recipes have become a rare occurence on the family dinner table.
So the opportunity to do something Tuscan was too good to miss.
As ever, my recipe began life as a regular recipe purloined from elsewhere, but because I'm notoriously fickle about using certain ingredients, it soon developed a life of it's own. Let's start with the ingredients.
Tomatoes - for a true Tuscan Bruschetta these should be plum, but this is my first adjustment. I'm not particularly keen on plum tomatoes so here they have been replaced by vine ones.
Olive oil - I know the purists amongst you will be disappointed that this is not extra, extra, super duper, special virgin - or some such....but again, it's the oil I like.
Parmesan cheese - smelly and hard to grate I know but there really isn't any better cheese for Bruschetta!
Salt & black pepper
Spring onions - another replacement. These should really be garlic but I wasn't in a garlicky mood today. Plus, my garden has a sudden glut of spring onions at the moment and I'm all for making the most of what's available!
Gluten Free bread rolls - obviously the gluten free bit is essential for me because of my Coeliac Disease. Clearly in a true bruschetta these would be replaced with a long baguette or something similar.
This recipe was so simple that I spent most of the time I was making it convinced that I'd forgotten something! The first step was obviously to chop the onions, tomatoes & basil. Put these into a bowl with 3 tablespoons of olive oil, a couple of pinches of salt and a little black pepper.
Slice the bread and place it on a baking tray. Sprinkle with a little more olive oil and pop it into the oven for 5 minutes to toast.
Now I know it's hard and I know it's smelly but the next step is to grate the parmesan.
Simple so far? Well, that really is it!
Once the bread is toasted, remove from the oven and pop onto the serving plate. Top with the tomato, basil and onion mix and cover with parmesan.
Next and most important step is ENJOY!! (I did!)
So, a big thank you from me to the organisers of this competition. I do realise that my recipe isn't particularly difficult or unique but entering this competition has reminded me how much I enjoy this type of food. This recipe will definitely be making a return appearance on my menu sometime soon!