All posts tagged Bruschetta

Bruschetta with Fresh Black Truffles

Bruschetta with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

  •  4 Slices Sourdough Bread
  • 15g Black Truffle
  • 50g Butter
  • 1 tbsp Crème Fraiche
  • 50g Parmesan

Method:

  • Clean the truffle. Grate the truffle with microplane.
  • Cook gently in the butter.
  • Spoon butter over bread slices, spread with crème fraiche & sprinkle with parmesan
  • Put into hot oven for a few minutes

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Tomato & Basil Bruschetta with Olive oil Icecream

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

  • 3 vine ripened tomatoes
  • 1 red onion
  • 1 small bunch basil
  • 100 ml Olive oil
  • Salt and pepper
  • 2 Cloves of garlic
  • 1 Bread stick


Method:

– ¼ the tomato and remove the seeds
– finely dice the onion
– finely slice the basil
– add a little oil and salt and pepper to taste
– Slice bread to desired size rub with garlic
– and place in the oven for about 20 mins on low
– Heat or until dried. Place a small amount of tomato mix on the toast and top with the ice cream

Bruschetta with Fresh Black Truffles

Recipe by Michaela Uren of Forchefs

Ingredients:

  • 4 Slices Sour Dough Bread
  • 100 g Black Truffle
  • Extra Virgin Olive Oil
  • 1 Garlic clove
  • 1 Anchovy fillet
  • Salt


Method:

– Clean the truffle. Grate the truffle with microplane.
– Place a peeled garlic clove and one anchovy fillet in a mortar and crush with a pestle (if no mortar is handy simply use a plate and crush with the back of a spoon) while gradually adding extra virgin olive oil.
– Add the grated truffle and continue to crush and mash together. Add a little salt. Continue to pour in the remaining extra virgin olive oil. The compound should be dense but fluid, so that if a spoonful is placed on a plate it spreads but does not slides away.
– Toast the bread. Quickly spread the black truffle sauce on each one of the stillhot toasted bread slices. Serve immediately. Enjoy!