Monday , August 2 2021
Recipe: Middle Eastern Inspired Bruschetta 1

Recipe: Middle Eastern Inspired Bruschetta

Recipe: Middle Eastern Inspired Bruschetta 2

Enjoy this seasonal  tomato dish from Suffolk’s Joey O’Hare and Katy Taylor 

Joey O’Hare and Katy Taylor from Suffolk are recipe writers and describe themselves as vegcentric. Joey, who studied at Ballymaloe Cookery School in Ireland, appeared on Masterchef the Professionals in 2015 and has worked as a chef in restaurants, private homes and food start ups. Together with Katy, they offer Zoom masterclasses, cookery videos, wine tutorials and more!

Find Joey and Katy on Instagram

A bruschetta which uses some of our favourite flavours and ingredients? Yes please! While a classic Italian bruschetta made simply with tomatoes, olive oil and sea salt is a thing of pure beauty, the fact is that we endeavour to eat so many British tomatoes while they are in season that we need to mix things up now and then and try different takes on the old classic. 

Here’s a recipe we wrote in honour of British Tomato Fortnight. 

British tomatoes are coming into the height of their season so be sure to support a local grower and enjoy this bruschetta soon.

Originally written for Jack and Grace, for the British Tomato Growers’ Association, for British Tomato Fortnight 2021

Serves Four

INGREDIENTS

For the green tahini:
4 spring onions
½ small clove garlic, finely minced
50g of green herbs; we suggest 2 large handfuls parsley and 1 large handful dill
2 lemons, juice only
6tbsp of tahini
2tbsp of olive oil
8tbsp of water
pinch sea salt

For the dukkah:
200g of blanched hazelnuts (1 1/3 cup)
50g of sunflower seeds (1/3 cup)

2tsp of coriander seeds
2tsp of cumin seeds
50g of sesame seeds 
1tsp of chilli flakes
1tsp of paprika
1tsp of flakey sea salt

To assemble the bruschetta:
4 generous slices of thickly cut sourdough
8 ripe British vine tomatoes
2tbsp of red wine vinegar
2tbsp of olive oil
½ tsp of flakey sea salt
1 clove garlic

METHOD

For the green tahini:
Rinse the herbs if needed; top and tail the onions and peel away the papery external layer, then roughly chop; and mince half a garlic clove. Transfer everything into a high powered blender, and whizz until smooth and creamy. This green tahini will keep in the fridge for one week in a sealed container or sterilised glass jar.

For the dukkah:
Dukkah is best made in a large batch, and you’ll be glad you did! This recipe fills a medium tupperware or kilner jar (approx 20 serves) and will last for up to four months in the cupboard.

Preheat the oven to 150°C. Toast the hazelnuts for 12-14 minutes (until very golden); add the sunflower seeds after a few minutes so that they toast for 8-10 minutes.

Toast the coriander and cumin in a dry frying pan until you can smell their gorgeous aroma; grind with a pestle and mortar. Toast the sesame seeds in the same frying pan, just until they start to pop and turn lightly golden,

Allow everything to cool before blitzing. Blitz or ‘pulse’ the hazelnuts in a food processor and after a few seconds add the sunflower seeds, sesame seeds, seasoning and spices. Leave as much or as little texture as you wish.

To assemble:
Roughly chop the tomatoes and toss with the olive oil, red wine vinegar and sea salt.

Toast the sourdough until well charred, then rub with a cut clove of garlic.

Pile your toast high with the tomato medley, then spoon over a generous amount of green tahini and liberally sprinkle the dukkah!

Serve and enjoy immediately.

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