bruschetta

This pesto and tomato bruschetta and caramelised onion and blue cheese bruschetta are equally good for lunch or a light evening meal.

Make sure you have crusty Italian bread. For each bruschetta peel and finely slice 2 brown onions and dice 2 cloves of garlic. Cook them over low heat with a generous amount of olive oil, stirring occasionally until they are much reduced and beginning to brown. Add 2 teaspoons of red wine vinegar and 1 teaspoon of brown sugar for every 2 onions. Continue to cook, stirring more often, until they are quite dark brown then set aside. Meanwhile cut some ripe tomatoes (1 per person) into wedges. Put them in a baking tray, drizzle with olive oil and season lightly with salt and pepper. Place in a hot oven and roast until they begin to shrivel and brown. For the tomato bruschetta, you will also need pesto. You can use a store-bought pesto or for a home-made one follow my recipe here. When the bread is toasted spread half with pesto, lay the tomatoes on the pesto and top with some mozzarella and pecorino cheese. Spread the other half with caramelised onions and dot with pieces of blue cheese (gorgonzola or stilton). Place the bruschettas under a hot grill until the cheeses have melted. Serve the onion bruschetta garnished with fresh roquette.

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