I'm a cheese fanatic! I absolutely love it and if I had to choose between cheese and desserts for the rest of my life I would choose cheese – hands down! (Although don't get me wrong, I do love desserts, I just love cheese that much!) Whenever I'm asked what my favourite cheese is though I really struggle but what I can say is that Mozzarella – that is good quality mozzarella – is definitely up there at the top! Tomato and Mozzarella Salad is my favourite salad by far and I really struggle not to order it if I see it on the menu, so of course Bruschetta with Mozzarella on it is really a no-brainer as far as I'm concerned!
And then there is chilli.....for those of you that know me, and those of you that are regular readers of my blog, you know I love chillies! I think it has actually turned into a bit of an addiction if that's possible. I don't claim to be someone who can eat insanely hot curries or chicken wings but I do like heat so the combination of mild, soft and milky mozzarella spiked with the fresh warming heat of a chilli is a match made in heaven. My chillies were a little late in ripening this year (what isn't after the summer we've had here)but they are finally turning vibrant, fiery red so this is without doubt the best time to eat this delicious bruschetta. For the photographs here I was lucky enough to get a combination of red, yellow and orange chillies which makes it even more special than it already is. Use whatever you can get but try and keep an eye out for different colours and types of chillies.
So here you have it....another one of my all time favourite recipes with 2 of my favourite ingredients.
8 slices of ciabatta bread
1 clove of garlic, sliced in half
2 balls of mozzarella
2 chillies, finely chopped
Small basil leaves
Good quality extra virgin olive oil
Drizzle a little oil over both sides of the ciabatta and grill until golden (I use my paninni press for perfect char lines, that plus it's easy!). Once the ciabatta is toasted rub a little garlic on one side – you don't need much for the taste to get through. After that all you have to do is tear or cut the mozzarella and top each slice of ciabatta with it. Scatter over the chopped chillies then finish with a good pinch of Maldon salt (or other finishing salt), a few small basil leaves and a good drizzle of extra virgin olive oil. Easy and so delicious!
|My Indoor Chilli Plant|