Hot summer days in New Zealand call for a tray full of Bruschetta. This simple Italian antipasto has become a family favourite of mine and on evenings when it's too hot to be bothered with cooking, we gather the cheese and we gather the bruschetta. Ok, so maybe technically cooking is involved but can toasting small pieces of bread really be classified as cooking? I think not!
Bruschetta is light, refreshing and an easy crowd pleaser. Once my lovely neighbour brought over ripe plums from her farm, I decided to make a big platter of my go to bruschetta. Here's my go to recipe.
Plum & Cherrie Tomato Bruschetta
Ingredients
- Handful of ripe mini purple/red plums cut in half and pitted
- Handful of cherrie tomatoes cut in half
- Fresh sprigs of mint
- Salt and Pepper
- Balsamic glaze
- French bread or stale rolls
- your favourite Olive oil
- Basil pesto
Method
- Cut your french loaf into half inch pieces and lay them on a baking sheet or in the air fryer.
- Drizzle the olive oil over each piece and bake for 2 minutes on 180 degrees. We're looking for a lightly toasted piece of bread so a quick trip to the oven is all it needs.
- Add the cut tomatoes and plums to a bowl with the torn or chopped mint. Add salt, pepper and mix all together.
- Take the toasted pieces of bread out the air fryer/ oven and line on a pretty tray. Spread a little of the basil on each toast.
- Then add spoonfuls of the fresh tomato/plum/mint mix onto each piece.
- Pour half a teaspoon of balsamic glaze over each toast and there you go. It's ready to serve.
Tips : You can prepare the tomato and plum mix before time but only toast and plate up the bruschetta a few minutes before serving. This ensures everything stays fresh and the bread doesn't get soggy.