Tomato, buffalo curd and basil bruschetta

Tomato, buffalo curd and basil bruschetta

By
From
My Italian Kitchen
Serves
6-8
Photographer
Chris Middleton

This bruschetta is perfect for breakfast or brunch occasions. Tomato, basil and cheese is the greatest combination of all time, with freshness, acidity, creaminess and crunch. What more could you ask for?! Buffalo curd isn’t all that common. I’ve used it in this recipe, as I think this beautiful ingredient isn’t showcased enough. It’s the same texture as goat’s curd, but not as strong in flavour. It’s creamy and goes so well with the freshness of this dish.

Ingredients

Quantity Ingredient
10-12 thick slices Ciabatta bread
1 garlic clove
100g buffalo curd
4 roma tomatoes, thinly sliced
1 large handful basil, leaves picked
extra-virgin olive oil
sea salt flakes

Method

  1. Toast the ciabatta slices, then rub each side with the garlic clove.
  2. Spread some buffalo curd over the toasted bread, place some tomato slices on top then add some fresh basil leaves.
  3. Drizzle with some olive oil, season with sea salt and crack some black pepper over the top.

Note:

  • You can use buffalo mozzarella balls if you can’t get your hands on buffalo curd, which is available from good cheese stores and some delicatessens.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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