Italian

Burnt bread and tomatoes with peperonata dressing

Name: Healthy vegetarian bruschetta recipe
Yield: 4
Cuisine: /italian
Ingredients: 1 whole garlic bulb, halved horizontally; 8 slices sourdough bread; 160ml extra virgin olive oil; 2 red capsicums, seeds removed, sliced; 2 tbs sherry vinegar; 1 tbs runny honey; 1 tbs pomegranate molasses; 250g mixed cherry tomatoes; 500g mixed heirloom tomatoes; 250g cherry truss tomatoes; 1 pomegranate, seeds removed

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https://healthimprovements.info/recipes/healthy-vegetarian-bruschetta-recipe/dek5uot9

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by Jessica Brook

Jan 11, 2020

This makes a meal of robust toast.

1 whole garlic bulb, halved horizontally
8 slices sourdough bread
160ml extra virgin olive oil
2 red capsicums, seeds removed, sliced
2 tbs sherry vinegar
1 tbs runny honey
1 tbs pomegranate molasses
250g mixed cherry tomatoes
500g mixed heirloom tomatoes
250g cherry truss tomatoes
1 pomegranate, seeds removed

Method

1.

Preheat a barbecue or chargrill pan to high. Rub garlic on both sides of bread slices, then brush with 2 tbs oil. Grill bread in batches for 2-3 minutes each side until very charred. Place on a large plate.
2.

Grill garlic halves cut-side down for 5-6 minutes until lightly charred. Turn and grill for a further 3-4 minutes.
3.

Toss capsicum in 2 tbs oil, then grill, turning, for 4-6 minutes until charred. Transfer to a bowl and add vinegar, honey, pomegranate molasses and 2 tbs oil.
4.

Remove garlic from one half of grilled bulb and thinly slice. Add to capsicum mixture, season and toss to combine.
5.

Toss tomatoes in remaining 2 tbs oil and grill in batches for 2-3 minutes until blistered.
6.

Top charred bread with tomato and spoon peperonata dressing over. Scatter with pomegranate seeds and top with remaining charred garlic to serve.