Food on toast just hits the spot for me, it's the crunchy vehicle that can carry all sorts of delectable things. If bruschetta is made well, it's an absolute pleasure to serve guests; it's eagerly consumed without the need for cutlery.
Grill the toasts before guests arrive, and if it's a big crowd you are entertaining let them make-their-own bruschetta by laying out toppings on a platter alongside the warm toasts (re-heat in the oven closer to the time if necessary). This is a great conversation starter as people get drawn to the food to put together their own creation and can chat as they construct.
Otherwise complete bruschetta yourself before guests arrive, and pass around ready-to-eat to your small gathering.
INGREDIENTS TO MAKE EIGHT TO TEN TOASTS
5 x medium size Roma Tomatoes, slow roasted
500gm rump steak
approx. 1Tbsp Dijon mustard
250gm Stracciatella Cheese
Handful of fresh basil and mint leaves
Black pepper grinder
Lemon wedges to squeeze on serving (optional)
1 x French Baguette from your favourite bakery
2-3Tbsp olive oil to brush
extra olive oil to drizzle
COOKS NOTES
- Instructions on how to roast tomatoes here.
- Go next-level with these toasts and once grilled, rub one side with a raw garlic clove for fantastic aroma and flavour. The rough surface of the toast acts like a grater. So good!
- Steak must be thinly sliced across the grain for easy eating. Make sure the knife you are using is very sharp.
- These are still gorgeous without the lemon. Some will want to omit and some will want to squeeze - leave the lemon in wedges on platter for each eater to choose.
- If bread is catching before becoming toasted on the cut surface, remove from grill and allow grill to cool down before replacing to continue cooking.
- If pre-preparing toasts, allow to cool on rack, then re-heat in 180C oven for 5 minutes before constructing.
- If making close to serving, keep toasts warm in 140C oven on cooling rack for up to 10 minutes.
- Perfect bruschetta is crisp and toasty on the outside and soft on the inside. In my opinion it's easier to eat than thin toast that has a tendency to shatter on the first bite.
METHOD
- Pre-roast tomatoes up to 3 days in advance. When cool, cover and store refrigerated.
- Cut 10 x 2½ to 3cm thick, slightly angled slices from French stick. Brush each cut side with olive oil. Cook on pre-heated BBQ or ribbed grill for a few minutes each side, until toasted but still soft in the centre. Keep watching the bread as it toasts and alter heat up or down as needed. Remove from grill.
- Rub steak with olive oil and season well with salt. Cook on BBQ or grill to your liking (see The Cooks Collective for 'How to Cook Steak' instructional video. Rest on warm plate under foil for 5 minutes.
- Meanwhile spread some Dijon mustard on each piece of toast, followed by a generously amount of Stracciatella.
- Place roasted tomato on each toast.
- Thinly slice steak and divide between toasts in piles.
- Cut herb leaves into Chiffonade (thin slices) and place a pile on each toast.
- Grind black pepper over bruschetta and drizzle with olive oil.
- Serve immediately with lemon wedges to squeeze if liked.
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If so, you can enjoy Matters of Taste Providore service. Order online and choose from around 400 fresh and grocery items from WA growers and makers.
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