Bruschetta
Photography Photography by Aaron McLean.
Bruschetta translates to grilled bread with a topping of seasonal ingredients. It can be as simple as a sliced tomato with a drizzle of good olive oil and a sprinkling of salt and pepper. Whatever you decide to put on top, make sure it is fresh and of top quality.
INGREDIENTS
1 loaf firm-crumbed sourdough bread
extra virgin olive oil
whole peeled garlic clove
METHOD
Slice the sourdough and lightly brush each side with olive oil. Grill both sides on a preheated ridged grill plate or barbecue. Lightly rub one side with a cut garlic clove and sprinkle with salt and pepper.
Our choice of toppings are:
Rocket leaves, blanched fresh asparagus tossed in a little olive oil and seasoned, thinly sliced prosciutto.
Chargrilled slices of eggplant and zucchini, roasted red capsicum,
pitted black olives.
Fresh mozzarella, thinly sliced fresh fennel tossed with a little olive
oil and lemon juice, halved cherry tomatoes and capers.
Chargrilled zucchini, fresh mozzarella, toasted pinenuts, capers,
pitted black olives and torn basil leaves.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.