About the Recipe
The Chargrilled Heirloom Tomatoes Bruschetta is an enticing blend of charred heirloom tomatoes, creamy labneh, and savory coppa or bresaola, all atop a crispy sourdough slice. The tomatoes are threaded onto skewers, lightly coated in olive oil, and chargrilled to perfection, offering a smoky contrast to the cool, creamy labneh spread on the toasted sourdough. The dish is finished with a drizzle of homemade herb vinaigrette - a vibrant mix of parsley, soft herbs, olive oil, apple cider vinegar, honey, Dijon mustard, and sea salt flakes. With a prep and cook time of 33 minutes, this bruschetta is perfect for a gourmet appetizer or a light yet indulgent meal.
Ingredients
2 x 320g Packets Heirloom Tomatoes
3 tbs olive oil
8 slices sourdough bread
400g spreadable labneh
150g Coppa or bresaola
Herb Vinaigrette
¾ cup firmly packed flat leaf parsley leaves
¼ cup firmly packed soft herbs (like coriander, basil or mint)
½ cup olive oil
1 tbs apple cider vinegar
1 tbs honey
1 tsp Dijon mustard
½ tsp sea salt flakes
Preparation
For the herb vinaigrette, place all ingredients in a mini chopper or small food processor. Process until well combined. Spoon into a jug, cover and refridgerate until you are ready to serve.
Place the tomatoes and olive oil in a bowl, season and stir to coat. Thread the tomatoes onto 8 skewers.
Brush both sides of the sourdough with the oil in the bowl from the tomatoes
Pre-head a barbecue grill or chargrill pan on high heat. Cook the sourdough for 3-4 minutes on each side until toasted and the heirloom tomato skewers for 10 minutes, turning until lightly charred.
Spread the sourdough with the labneh. Top with the coppa or bresola and blistered heirloom tomatoes. Drizzle with herb vinaigrette and serve
Tips:
You will need 8 x 16cm skewers for this recipe. If using wooden skewers, soak them in water for 20 minutes before threading the tomatoes.