Reader Recipe: Rapeseed oil Bruschetta Recipe
If you’re after a quick evening snack or even an easy appetizer for your dinner guests, why not serve them the tasty and flavoursome Italian classic – Bruschetta?
Traditionally. Bruschetta is served on ciabatta bread, but you can use any crusty loaf to get the same results.
Rapeseed oil has a really delicate flavour, making it a perfect oil for roasting, toasting and to use in place of other oils and butter. It’s also a rich source of vitamin E, omega 3, 6 and 9 AND it’s high in poly-unsaturated and mono-unsaturated fats – making it a healthier option to other cooking fats and perfect for this recipe.
1 crusty loaf, cut into ½ inch thick slices
4 tablespoons of Rapeseed oil
4 finely chopped tomatoes
1 finely chopped onion
2 cloves of garlic, finely chopped
6 fresh basil leaves, finely chopped
Salt and pepper to taste
1. Mix the onions, tomatoes, 1 glove of garlic and approximately 2/3 of the basil together in a large bowl. Be careful not to mash the tomatoes too much.
2. Add in 3 tablespoons of Rapeseed oil and gently mix.
3. Add in the salt and pepper.
4. If you prefer stronger flavours, cover the bowl with cling film and leave in the refrigerator for at least an hour. This will help the flavours to blend together. You’ll need to remove the bowl ½ hour before you need to serve your bruschetta – alternatively, you can serve straight away.
5. Mix together the remaining Rapeseed oil and garlic in a separate bowl.
6. Lightly toast the sliced bread and brush each side lightly with the remaining garlic and Rapeseed oil mix.
7. Place a spoonful of the mixture onto each piece of toast and sprinkle over the basil to garnish.