Bruschetta derives from the Italian 'bruscare' meaning "to roast over coals?. At its most authentic, Italian country-style bread is toasted over coals, rubbed with garlic and seasoned while hot with sea salt and fruity, virgin, cold-pressed olive oil. More commonly in English-speaking countries, the toasted garlic bread is topped with tomatoes and summery herbs. This version, without tomato, is a little different and is perfect for a casual lunch for 2 people, or as an appetiser for 4 people.
- add 12 basil leaves
- add 4 slices Italian bread, 3/4-inch -1-inch thick (no thicker, or it won't warm right through)
- add freshly cracked black pepper
- add 3 teaspoons pine nuts
- add 1 large avocado
- add 1 cup coarsely chopped rocket
- add 5 ounces lean bacon or pancetta
- add 1/2 cup crumbled feta cheese
- add 2 garlic cloves
- add 2-3 tablespoons extra-virgin olive oil
- add 4 tablespoons extra-virgin olive oil
- Prepare all ingredients just before planning to eat.
- In a medium sized bowl combine the feta cheese, avocado, rocket, basil, pine nuts and 2 tablespoons olive oil.Add an extra tablespoon of olive oil to further moisten this mixture if preferred.
- Saute the bacon or pancetta in a little oil until crisp, then chop finely and add to the feta cheese/avocado mixture.
- Set topping mixture aside while preparing the bread.
- Toast the bread over hot coals (preferably), on the bbq or under the oven grill/broiler, until crusty and golden brown on the outside, but warm and soft inside. Keep an eye on it as it can suddenly burn!
- While the toast is still piping hot, rub one side of each slice with the cut side of a garlic clove, then quickly brush each slice with a tablespoon of olive oil.
- Spoon the topping mixture on to the toasted bread, and season with freshly cracked black pepper - depending on the saltiness of the feta and bacon you use, you probably won't need to season with salt.
- Serve immediately.