This Little Pig stayed by the beach this weekend with some of its fabulous family. After a few gentle Rieslings and cheese on the balcony, it was announced that a light repast would be just the ticket to finish the evening off. So this fine swine stuck its slightly wine infused snout into the fridge and had a little rustle around. Lo and behold all the ingredients for a light, easy and oh so breezy bruschetta revealed itself. It was an absolute beauty piglets, so quick to make and so satisfying, this is one for a Sunday night dinner where you want something, but just not very much of something.
So roll up your long weekend poncho and tuck into the easy, delicious and light meal for 2 lightly peckish piglets. Oink!
Late Summer Bruschetta
Feeds: 2 Mildly Hungry Piglets
Prep Time: 10 Mins. Cooking Time: 5 Mins.
Ingredients of Late Summer Delight:
1 x Avocado
1/4 x Tsp Tabasco
3 x Roma Tomatoes
1 x Small Red Onion
½ x Thyme Bunch
2 x Garlic Cloves
2 x Tbs Olive Oil
50g x Marinated Goats Chevre – make sure it’s a soft & creamy one.
4 x Sourdough Bread Slices
1 x Lemon
Good Scrunch of Salt & Pepper
Method of Late Summer Delight:
- Lay your sourdough bread slices (4) out on a tray and drizzle over your olive oil (1 Tbs).
- Skin and then slice your garlic (2) in half and use your clove to rub generously all over your bread – paying special attention to the crusts – it really soaks up the garlic flavour.
- Pop your tray under the grill for around 5 mins or until golden and crunchy – you may need to flip depending on the type of oven, so both sides are equally golden. NOTE: keep an eye on your bread piglets, grills are well known as evil monsters that can be innocently cooking very slowly and then BANG you’ve got 4 slices of charcoal.
- Finely dice your tomato (2) and slice your avocado (removing the skin and pip) into small cubes.
- Skin and very finely dice your red onion (you may only need ¼ to ½ depending on your onion tastes).
- Pull the thyme leaves off the stems.
- In a bowl, very gently mix your avocado, tomato, red onion, thyme leaves, a drizzle of olive oil (1 Tbs), tiny splash of Tabasco, a squeeze of lemon and a good scrunch of pepper and salt.
- Dollop your Goats Chevre on the top of the bruschetta (if you add it in with the rest it just sort of disappears and the visual delight of it is gone. Serve the bowl on a breadboard with your golden crunchy toasts piled up high next to it.
- Sit out the back in the dwindling light with a buttery chardonnay and comment on how quickly it’s getting dark in the evenings now, whilst you crunch into creamy, garlicky, delicious bruschetta. Now that’s how you brighten a Sunday evening up. Oink.
