Bruschetta Two Ways
Photography Aaron McLean.
Use a good quality bread for the base of these bruschetta. Slice the bread 1 cm thick and lightly brush both sides with olive oil. Chargrill until golden and crisp then rub one side with a cut clove of garlic. Top with the following:
INGREDIENTS
Grilled eggplant with feta, chilli, mint and pine nuts
8 slices ciabatta bread, prepared as above
100 grams soft feta cheese
2 tablespoons pine nuts, roasted
Eggplant
1 large oval purple eggplant
olive oil
Dressing
1/3 cup olive oil
1 clove garlic, crushed
2 tablespoons lemon juice
¼ cup mint, packed
1 long red chilli, seeded and finely sliced
sea salt and freshly ground pepper
Roasted capsicum, tomatoes, capers and anchovies
4 large slices sourdough bread, prepared as above
2 each red and yellow capsicum
10 cherry tomatoes, quartered
2 tablespoons olive oil
1 tablespoon sherry or red wine vinegar
1 tablespoon capers
1 clove garlic, crushed
2 tablespoons ripped basil
8 anchovies
sea salt and freshly ground pepper
METHOD
Grilled eggplant with feta, chilli, mint and pine nuts: Preheat a barbecue or ridged grill until hot.
Eggplant: Slice the eggplant into 1 cm thick rounds, brush both sides with olive oil and season with salt and pepper. Grill until golden and tender but not falling apart, turning once during cooking. Cool.
Dressing: Put the olive oil, garlic, lemon juice and mint in a food processor and process until smooth. Season, tip into a large bowl and stir in the chilli and pine nuts.
To assemble: Spread the grilled ciabatta with feta. Toss the eggplant and dressing together and place a small stack on each toast. Garnish with extra mint if desired. Makes 8 pieces
Roasted capsicum, tomatoes, capers and anchovies: Preheat the oven to 200˚C.
Put the capsicums on a baking tray and roast until tender. When cool, peel, seed and thinly slice.
Place in a bowl with all the remaining ingredients except the anchovies and toss to combine. Season.
To assemble: Cut the slices of sourdough in half on the diagonal. Top each with a spoonful of capsicum salad and drape an anchovy over the top. Makes 8 pieces
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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.