“Bruchetta” is an Italian h’orderve or Antipasto, traditionally made by topping a toasted piece of bread with a mixture of Tomatoes, olive oil, salt and pepper. Interestingly, it is pronounced as “Brusketta” in Italy and I had always thought it was pronounced as “Brush etta”, till I was corrected recently watching a show on the Food Network.
This is my slight spicy Indian twist to this Italian classic. Tastes wonderful and is a great starter for any meal.
- Good Baguette Bread- Cut into thick slices of about an inch.
- Good Extra Virgin Olive oil- 2 TBSP
- Salt to taste
- 1 ripe red tomato- seeded and chopped
- 1/4 of a yellow bell pepper- seeded and chopped
- 1/4 of an orange bell pepper- seeded and chopped
- 2 sprigs of green onion- chopped fine
- A handful of Toasted Pecans or Walnults- chopped
- Grind together the following ingredients to make a Mint- Coriander chutney- 1 bunch mint, some coriander, 1 Jalapeno pepper, juice of 1 lime and salt to taste.
- Chat masala- 1 Tsp
Brush the slices of bread with olive oil and grill them lightly till they turn a light golden brown on both sides.
Mix the chopped tomato, bell peppers, green onions and the toasted pecans in a bowl and stir in the green mint-coriander chutney. Add the Chat masala and stir well. Adjust the salt and other spices.
Top the bread with a spoon of the tomato mixture and serve.
The reason I decided not to brush the toasted bread with the chutney, is because it makes the bread soggy. This way, the bread was crispy longer.