My Market Kitchen Tomato Medley Bruschetta
We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!
On this episode, we venture into the Big Rivers and McClaren Vale to explore what these regions have to offer. Laura shows us how to put together a classic and easy Italian Bruscetta that pairs nicely with the Trebbiano and Nero d'avola Adam suggests. These two Italian varieties are high in natural acidity to help compliment the acidity in the tomatoes.
While Laura creates this simple Bruscetta recipe, Adam suggests a perfect wine pairing of
Trimboli Family Wines Saverio Family Selection Trebbiano 2021 and
Hand Crafted by Geoff Hardy Nero d'Avola 2019
You can tune in at 3:30pm weekdays on Channel 10 - start cooking!
1 pack Perfection fresh Mix-a-mato
2 roma tomatoes
1 bunch of basil (save some leaves for Garnish)
1 medium red onion
1 clove of garlic
100g of prosciutto strips
100g of soft goat cheese
Salt and Pepper
1 loaf of bread of choice (focaccia, baguette, turkish bread or sourdough)
1. Dice up tomatoes, onion, garlic and chiffonade your basil and then place in a mixing bowl. Season with salt and pepper, add a very generous drizzle of olive oil and then combine gently with a wooden spoon
2. Slice up bread and toast till it is golden brown (either in the oven or toaster). While the bread is still warm, spread an even layer of the goat's cheese across the bread.
3. Fry off prosciutto on a medium to low heat, until crispy. Remove from the pan and place on a paper towel.Rserve Collection
4. Scoop bruschetta mixture onto the goat's cheese, then add remaining basil leaves, a drizzle of balsamic vinegar and top it with the crisp. Then it’s ready to serve on a platter.