Not Your Average Bruschetta

Warning: Lots of scandalous switch-ups and additions here! I have loved bruschetta all my life as it has three of my most favorite things in whole wide world - fresh tomatoes, cheese and a solid crusty bread. Hence, I’m quite particular about maintaining the purity of the classic while upping the umami game. The aromatic dressing is what makes it unique, feel free to re-purpose it in other summer salads too! Skip the bread, put a burrata on a bed of these dressed up tomatoes and you have a reimagined caprese salad. As you can sense from my pushy tone, this summer I urge you to make this at least once.

*Note: The quality of ingredients is truly what differentiates an exemplary bruschetta from a regular one, so make sure to use top quality oil, good seasonal toms, fresh herbs (instead of dried bottles ones) and of course a nice baguette or sourdough with a satisfying chew!

 
 

Ingredients (makes enough for 8-10 pieces)

Dressing

2 Garlic Cloves, crushed

3 tbsp Fresh Oregano Leaves, coarsely chopped

1/2 tbsp Fennel Seeds, toasted and crushed

1 tsp Ground Allspice Berries

1 tsp Coriander seeds, toasted and crushed

1 tsp Hot pepper Flakes, more to finish

2.5 tbsp Olive Oil

1/2 tbsp Lemon Zest

1 tbsp Lemon Juice

1/2 tsp Brown Sugar

Pinch of Fine Sea Salt

Tomato Prep

350-370g (about 2 cups) mix of Cherry and Heirloom Tomatoes, diced

8-10g Sweet Basil Leaves, finely chopped

1.5 tsp BalsamicVinegar

1/4 tsp Fine Sea Salt

40g combination of Grated Parmesan and Gruyère in your preferred ratio (if you don’t find Gruyère or looking for a pasteurized cheese alternative then you can use Fontina or Emmental or else you can just use 40g good quality Parmesan)

8-10 Slices of Baguettes (the ones here in photo are from Middlebrow Bakery)

Couple tablespoons of Olive Oil for Toasting

 

Directions

🍅 In a small heatproof bowl - combine garlic, chopped oregano leaves, fennel, allspice berries, coriander and hot pepper flakes. Microwave Olive Oil for 2 mins (or until shimmering) in 30 sec bursts, then immediately pour the oil into bowl. Give everything a good mix and let it come to room temperature. Then add lemon zest, lemon juice, salt and sugar into the aromatic oil, give it a good mix. Keep it aside for at least 15 mins so that the flavors meld properly

🍅 In a medium bowl, combine tomatoes, basil, vinegar, salt and cheeses. Transfer the cooled aromatic oil into this bowl and mix gently until everything is well combined. Adjust seasoning if required

🍅 Heat up a skillet (preferably a cast iron one), brush the baguette slices with some olive oil, and lightly toast in batches (avoid over crowding the pan). Spoon the dressed tomato mixture on each toast and finish with more hot pepper flakes (optional). Serve some really good quality extra virgin olive oil on the side so that whoever wants the oomph can drizzle some on top before popping one into their mouth.

*Skip the cheese or use Vegan alternative to Parmesan to keep this Vegan

Sambar Kewpie Egg Salad Tartines with Pickled Radish

My bold take on European egg salad tartines fusing the Japanese Kewpie with Indian Sambar Podi (aka Powder). It’s punchy, creamy, refreshing and full of surprises.

*for the vegan version use cooked butter beans instead of eggs & substitute kewpie with vegan mayonnaise

 
 
 

Ingredients (serves 4 as a side)

6-7 large eggs, boiled

3 Breakfast Radishes, thinly sliced

10g combo of chives & cilantro leaves, finely chopped

3 tbsp Lime Juice

Pinch of salt

Pinch of granulated sugar

1-2 tsp Gochugaru (substitute with any chile pepper flakes)

Dressing

2.5 tbsp Avocado Oil (substitute with Olive Oil)

4 scallions, finely chopped

1/2 jalapeño, finely chopped

1 garlic clove, crushed

1/2 tsp ground coriander seeds

1 tbsp Sambar powder (I prefer Madras 777 or Aachi Brand)

3/4 tsp granulated sugar

1 tsp Salt

90g Kewpie Mayonnaise

1 tbsp Lime Zest

6-8 slices of Sourdough, toasted with some olive oil or butter

Directions

🥣 In a bowl, combine radish slices with 1/2 qty herbs, lime juice, pinch of salt & sugar. Let it pickle

🥣 In a small pan, add first 6 dressing ingredients & start cooking on medium flame for 4-5 mins or until everything looks golden & very aromatic. Turn off heat, transfer into a large bowl, add rest of the dressing ingredients & give it a very good whisk until well incorporated

🥣 Now roughly chop up the boiled eggs, transfer straight into the bowl with dressing. Add remaining herbs & carefully mix until all egg pieces are well coated with the dressing

🥣 Lay out the slices of toasts, spoon some egg salad, arrange pickled radishes and finish with a dusting of Gochugaru. Enjoy!