Classic tomato bruschetta was one of my favourite light meals back in the days when I still lived on the other side of the planet and frequented the delightful Italian cafés Down Under. I cannot believe that it took purchasing Hugh Fearnley -Whittingstall’s River Cottage Veg Everyday! for me to discover just how easy it was to make bruschetta at home myself. What could be simpler than taking a couple of slices of lovely sourdough bread and turning them into a meal in minutes? Here are two sourdough-based recipes I have closely adapted from River Cottage Veg Everyday! .
This is my idea of good “fast food” 
SUPERBLY EASY TOMATO & BASIL BRUSCHETTA
This bruschetta is so fresh and tasty.. a perfect, light summertime meal, made all the more satisfying to make (and eat!) now that we are growing our own amazing basil at home.
INGREDIENTS
250g sweet organic tomatoes/cherry tomatoes, chopped/halved
1 clove organic garlic, halved
2 tbsp organic olive oil, plus a little extra
A pinch of organic caster sugar
A big handful of fresh, basil leaves, torn/chopped (I like to use a mix of green and purple basil)
2 thick slices of sourdough bread
Salt and pepper to taste
DIRECTIONS
- Place the tomatoes, olive oil, sugar and salt and pepper in a bowl and toss to combine.
- Toast the bread and, whilst still warm, gently rub the cut garlic clove over it. Pile toast with tomatoes, sprinkle liberally with fresh basil, then drizzle with a little olive oil to finish. Eat!
*Recipe very closely adapted by one from River Cottage Veg Everyday! , by Hugh Fearnley -Whittingstall
QUICK, COMFORTING LEEK & CHEESE TOASTIES
An ideal dish to serve up on a rainy day. Lovely on their own, but could also partner up well with a nice bowl of soup.
INGREDIENTS
A knob of organic butter (approx. 15 g)
2 leeks, trimmed, washed and finely sliced
½ tsp or so of fresh thyme leaves
3 tbsp double cream
50 g grating cheese (I used Ekologisk Arla Herrgård, a mild organic cheese)
2 thick slices of sourdough bread
Salt and pepper to taste
DIRECTIONS
- Melt the butter in a large frying pan over a medium-low heat. Sweat the leeks with a good pinch of salt until soft and tender.
- Add the cream and let it bubble for four or five minutes, until thickened. Stir in two-thirds of the cheese until melted, then remove from the heat. Stir in the rest of the cheese and the thyme, then season with salt and pepper.
- Preheat the grill. Lightly toast the bread, top with a thick layer of the leek and cheese mixture, and grill until bubbling and golden. Enjoy!
*Recipe very closely adapted by one from River Cottage Veg Everyday! , by Hugh Fearnley -Whittingstall
FOR MORE RIVER COTTAGE INSPIRATION SEE:
BEETROOT & WALNUT HUMMUS, BABA GANOUSH & GARLIC FLATBREADS (a journey to River Cottage, part 1)
TWO-POTATO PASTIES WITH HOMEMADE ROUGH PUFF PASTRY (a journey to River Cottage, part 2)
NORTH AFRICAN SQUASH & CHICKPEA STEW (AKA … and now for the healthy stuff!)
BELL PEPPERS STUFFED WITH BEANS (AKA guilt-free, gluten-free, Mex-inspired yumminess)
