• 4 slices of sourdough bread
  • A garlic clove, halved
  • Olive oil for drizzling
  1. Pre-heat a BBQ or chargrill until hot.
  2. Drizzle some oil over the sliced bread and rub the garlic all over.
  3. Cook on both sides until charred lines appear.
  4. Remove and top with the following fillings:

Cherry tomato, roasted garlic & balsamic glaze

  • 270–300g cherry tomatoes on the vine
  • 2–3 large cloves of garlic, drizzled with oil and roasted in their skins for about 20 minutes
  • Sprigs of fresh herbs such as thyme, oregano, marjoram, basil
  • Salt and pepper
  • Balsamic glaze
  1. Drizzle the tomatoes in a little olive oil and season with salt and pepper. Put onto the hot BBQ or chargrill until they start to blister and soften.
  2. Remove the roasted garlic cloves from their skins and spread a little over the bruschetta.
  3. Top with the blistered tomatoes and drizzle with balsamic glaze before serving.

Note: if using the roasted garlic, you won’t need to rub a garlic clove over the pre-cooked bruschetta (unless you're in love with garlic!).

Tuna, cannellini beans, thyme & red onion

  • A tin of good quality tuna in oil
  • 1 x 400g tin cannellini beans, drained
  • A few sprigs of fresh thyme, leaves stripped
  • 1 small red onion, finely sliced
  • Salt and pepper
  1. Drain the tuna and place into a bowl with the cannellini beans, thyme leaves and red onion. Season with salt and pepper and mix together, taking care not to break up the tuna chunks too much.
  2. Top the bruschetta with the tuna mix.

Broad bean, whipped ricotta & mint

  • 500g broad beans
  • 250g fresh ricotta
  • A handful of mint leaves
  • Zest of 1 lemon, juice of 1/2
  • Salt and pepper
  1. Pod the broad beans and cook in boiling water for about 3–4 minutes, depending on their size.
  2. Drain and refresh under cold water to retain their colour. Remove the skins and roughly mash with a fork.
  3. In a large bowl mix the ricotta with a wooden spoon. Add the lemon zest and juice. Season with salt and pepper.
  4. Roughly chop the mint and stir it through the cheese with the broad beans.
  5. Pile the mixture on top of the bread.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 25 July 2018

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