A bruschetta (Italian pronunciation: [bruˈsketta]) is a kind of open sandwich entree or antipasto (pre-dinner apetiser) and normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing.
You can top it with anything that is a little savoury, and this is only one of many possible versions.
Ingredients
- 1 can diced tomatoes.
- 8 peeled uncooked prawns - diced
- 8 capers
- 1 small onion - diced
- 1 clove garlic - crushed or finely chopped
- Mixed herbs, salt, pepper, chili flakes to taste
- Sprig of chopped parsley
- 4 large thick slices sourdough bread - halved
Method
- Cook the onions in a little olive oil until part-cooked.
- Add garlic, mixed herbs, salt, pepper, chili flakes and tomato and cook until reduced to a thick sauce.
- When almost done, add the prawns and capers and cook until the prawns are done and remove from heat.
- Lightly toast the sourdough bread to make it crisp on the outside.
- Spoon the tomato and prawn onto the bread, top with chopped parsley and serve.
