So we are a few weeks into Spring and our eating habits are also going through a transition from heavy indulgent foods, to lighter but still delectable treats. These bruschetta’s are perfect for a weekend in with friends, easy entertaining and copious amounts of white wine. The ingredients are simple but contribute to a snack with immense flavour and heart. Preparing simple food with just a little more effort always adds to its glory.
You’ll Need :
Ciabatta loaf ( I used Rye cause I love it)
1 cup Cherry Tomatoes
2 Cloves garlic thinly sliced
A Few sprigs of thyme
Can of Tuna
1 tsp Dijon mustard and ½ cup greek yogurt
Thinly Sliced Red Onion
Salt and Pepper
Ok this may seem like a lot of work, but it really isn’t!
Start by heating a little olive oil in a griddle pan, once warm, add your cherry tomatoes and garlic, season with salt and pepper, and add a few thyme leaves and keep tossing for a minutes until the tomatoes blister, remove and set aside in a dish. Heat the griddle up again, and place your pepper on it until its charred then cover for a few minutes so it’s easy to peel and slice. It’s important to peel the skin because it can be waxy and bitter, but the flesh will be smoky and sweet. Once peeled, slice into strips. In a bowl, add your tuna, Dijon, yogurt, crumbled feta and pepper. Mix until everything is together.
Slice your bread up into thick slices, and drizzle with olive oil, then place on griddle until toasted.
I like to toss my baby spinach in some olive oil as well ( Don’t worry it’s good for you) then place on the bread.. follow this with your tuna, slices of pepper, your tomatoes and onions.. crackle a little pepper and enjoy with a crisp glass of white wine!
THE BEST snack/meal ever!! You could also make this with chicken or leftover beef strips, so easy! ENJOY! For more amazing recipes from Zama visit: Lamb Loves Thyme and also follow her on Twitter @Zamamiya
6 thoughts on “Spring Bruschetta Recipe By Zama”
It’s a keeper!
Thank you 😊
I would use concasee tomatoes, or else peel the cherry tomatoes, and replace the thyme with fresh basil.
That’s just me though- I spent 22 years as executive chef, so I tend to make foods the way I made them in the 4 and 5 star hotels and private country clubs I spent most of that 22 years working in. Also worked 5 of those years at an Italian restaurant.
That’s sounds amazing. 22 years is a very long time.
It didn’t seem like a long time though.
Time flies when you’re super busy all day long every day.
OMG! Looks so delicious! I will defo try and make them! Thank you for sharing the recipe!