I have fallen a bit behind on the blogging the past few weeks. Wedding planning, work and lots of traveling have taken up a lot of my time but that doesn’t mean I have given up on cooking! Weekday favourites such as Pad Thai and Veggie Curry have helped me still plan to have a home cooked meal even during a busy week. Now that the weather has picked up and spring is officially here I am looking forward to a bit more al fresco dining! I can’t wait to tuck into a fresh Banh Mi on a warm evening or enjoy a bowl of Panzanella.
It may not be warm enough to spend the whole evening on the balcony but I have already started to make the most of spring! Last night I made a fresh bowl of pasta and served along side it some bruschetta. I always think that this recipe is a bit of a cheat to put on the blog as it is so easy to make but I was recently in a local supermarket and saw that you can buy ready made bruschetta. This is not exactly a light and healthy snack but making your own isn’t just easy, it is also delicious.
1 ciabatta (ends removed and cut into slices)
2 tomatoes (roughly chopped)
Handful of fresh basil (finely chopped)
1 ball mozzarella (roughly chopped)
2 spring onions (finely sliced)
1 tspn red wine vinegar
Juice of half a lemon
Pinch of sea salt
Ground black pepper
- Heat 2 tbspn olive oil in a pan. Once hot add the ciabatta slices and cook on each side for 2-3 minutes (or until golden brown). Put them on a plate covered in kitchen paper to drain off any excess oil. You might need to cook these in batches.
- In a mixing bowl add the tomatoes, mozzarella, red wine vinegar and spring onions. Mix well.
- Add a dash of olive oil and the lemon juice and the season with the salt and pepper. Stir in the fresh basil and then give everything a final good mix.
- Take the ciabatta slices to a serving board/ plate. Top each slice with the tomato and mozzarella mixture and serve.