John Myers
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Bruschetta Ciabattini, Classic and Modern
The perfect bruschetta ciabattini, classic and modern recipe with a picture and simple step-by-step instructions.
For the classic topping (on the left in the picture):
- Olive oil, for roasting
- 2 Pinches Chives, fresh, for sprinkling
- 1 pinch Chilli flakes, red, dried, for sprinkling
- 4 small Onions, red
- 4 medium-sized Cloves of garlic, fresh
- 4 medium-sized Tomatoes, fully ripe, red
- 2 tbsp Extra virgin olive oil
- 1 tbsp Tomato paste
- 1 tsp Chicken broth, Kraft bouillon
For the modern surface (in the picture on the right):
- 1 tbsp Corn kernels, from the can
- 0,125 Tomato peppers, red
- 0,125 Tomato peppers, yellow
- 0,125 Tomato peppers, green
- 1 medium-sized Tomato, fully ripe, red
- 4 Olives, black, pitted, out of the glass
- 1 Extra virgin olive oil
- 1 tsp Sugar, white
- 1 tsp Aceto Balsamico Tradizionale, (alternatively Aceto Balsamico di Modena)
- 1 tsp Chicken broth, Kraft bouillon
- 2 pinch Black pepper from the mill
To garnish:
- Flowers and leaves
Classic topping:
- For the classic topping, cap the onions and garlic cloves at both ends, peel them and cut into small pieces.
- Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Cut the quarters into small cubes approx. 4 mm.
- Heat the olive oil in a small pan and fry the onion and garlic pieces until translucent. Add the tomato pieces, tomato paste and chicken stock and fry for 2 minutes. Take off the stove and keep warm.
Modern covering:
- For the modern topping, drain the corn kernels well. Wash the peppers and remove the partitions and grains from the eighth parts and cut into small cubes approx. 4 mm. Wash the tomato, remove the stem, peel it, quarter it lengthways, remove the green stem and the grains. Cut the quarters into small cubes approx. 4 mm. Chop the olives in the same way.
- Put all the prepared ingredients in a smaller bowl, mix in the remaining ingredients and leave for 5 minutes. Pour off the amniotic fluid.
Complete:
- Divide the ciabattini lengthways and roast the cut surface in a pan with a little oil until golden brown. Spread the finished toppings on the warm ciabattini halves, sprinkle with a little chives and / or the chilli flakes, garnish and serve immediately.
Attachment:
- Ciabattini see: Ciabattini
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