Tomato bruschetta & gluten free mini pizzas
Last week was a massive week at work for me, this and very hot (but gorgeous) weather has left me feeling a bit half pace and uninspired. I feel like I should be outside enjoying the summer, but at the same time can’t be arsed to travel to the beach. It all just feels like too much effort and takes me until lunchtime to get going, (hence the late post).
Inspiration caught me by surprise at the local greengrocer though, (hiding in between the kale and the citrus fruit in a red wrestlers mask). They had a ‘special’ on truss tomatoes. Wonderfully firm but plump, juicy red beauties, the smell from the stems was fresh, green, pungent and piney. Sensory decision made and full of memories from our trip to Italy last year (prompted because I watched Gladiator on Friday night), Ciao it’s bruschetta for lunch.
Bruschetta is a great snack, light and fresh requiring low mental input. They have the added bonus of being packed with antioxidant goodness too. As I had spare chopped tomato after bruschetta, I also made mini doughless pizzas. Basically you use a slice of grilled aubergine (eggplant) for the base, heap a spoonful or two of chopped tomato and oregano on top then sprinkle a little mozzarella or parmesan cheese over the top and grill it for a few minutes. Not sure where I saw the mini pizza recipe, Julia Childs, a magazine or random supermarket recipe card, but they are a fun way to serve kids veg.
Preparation time: Max 5 minutes
Cooking time: 3 minutes
Equipment: Knife, chopping board and a grill
Ingredients
- 4 large tomatoes
- Ciabatta or ½ baguette loaf – preferably from the day before
- 1 tsp. dried oregano
- 1 tbls. olive oil
- Fresh basil
- Salt and pepper
- 1 clove of garlic
Mini eggplant pizzas
- 1 eggplant – sliced
- Tomato mix as above
- Olive oil
- Mozzarella or parmesan cheese – grated
Method – how to make tomato bruschetta
- Chop the tomato and mix in a bowl with the oregano, salt, pepper, olive oil, (and red onion as optional extra). Set aside.
- Cut the bread lengthways in two as if making a sandwich. Rub garlic over the bread, brush with olive oil and grill until crispy and golden.
- Spoon the tomato mix over the bread and sprinkle torn basil leaves on top and serve.
Method – how to make mini pizzas
- Slice the eggplant into rounds (about 1 -2 inches thick).
- Sprinkle a little salt on top and set aside for a few minutes. Wipe the resulting beads of water off the eggplant with a paper towel. This removes some of the bitterness and excess water.
- Brush with a little olive oil and grill until the eggplant begins to brown.
- Spoon some of the bruschetta tomato mix on top of the slices and sprinkle the grated mozzarella on top. Melt the cheese under the grill and serve.
When you are feeling “Meh” where do you draw inspiration for food?
Simple n sweet
Bite size treats
About the Author
Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.
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I like the idea of eggplants for ‘pizza’ bases. And isn’t it always food blogs that spark off crazy food cravings. Instagram pics always seem to imprint in my brain too!
Damn that food porn hey? Pinterest and food markets are often a source inspiration too.