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Bruschetta with tomato, parmesan and basil broth recipe
Bruschetta with tomato, parmesan and basil broth recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Upgrade your bruschetta with Curtis Stone's gourmet twist - white wine, fresh basil, and a hint of chili.
Ingredients:
  • 5 truss tomatoes (about 650g)
  • 3 garlic cloves
  • 109.20 gm extra virgin olive oil, divided
  • 1/2 brown onion, thinly sliced
  • 1 long red chilli, seeded, chopped (optional)
  • 125ml white wine
  • 75g piece parmesan with rind (such as Coles Italian Grana Padano)
  • 187.50 ml basil leaves
  • 8 x 2.5cm-thick slices Sourdough Baguette*
  • 1 lemon
  • Parmesan, extra, to serve
Instructions:
  • Get your charcoal barbecue ready for high heat. Grill the tomatoes, turning occasionally, for 10 minutes or until the skin blackens and the flesh softens. Remove from the grill onto a plate and delicately quarter them.
  • Begin by heating a large frying pan on medium heat. Slice 2 cloves of garlic thinly. Add 2 tablespoons of oil, onion, the sliced garlic, and chili if desired. Cook for 4 minutes. Pour in the wine and let it simmer. Add the tomato along with its charred skins, 3/4 cup (185ml) of water, and the parmesan with the rind. Let it simmer gently, ensuring to stir any melted parmesan into the broth, for about 15 minutes or until the tomato becomes a sauce and the broth reduces by half. Mix in the basil and season with salt.
  • Brush the baguette slices with 3 tablespoons of oil, sprinkle with salt, then barbecue for 2 minutes on each side until toasted. Finally, rub the warm baguette slices with the remaining garlic clove.
  • - Arrange baguette slices elegantly on serving plates. - Spoon tomato mixture generously over the bread, ensuring the juices soak in and create a flavorful pool on the plate. - Sprinkle freshly grated lemon zest and extra parmesan over the bruschetta. - Finish off with a drizzle of the remaining oil for a final touch.

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