Recipe Tip: Tomato Bruschetta

Recipe Tip: Tomato Bruschetta

Top Recipe. All ingredients and tips for getting it right. This simple but flavourful classic Italian appetiser is a must for a successful aperitivo. The recipe comes from Peter Friese of Vienna's Bar Campari.



    1. Step 1

      First make a tomato concasse: remove the skins and seeds and cut the tomato flesh into small cubes. A tip from Peter: "Don't scald them to free them from the skin, rather work with raw tomatoes and a knife".
    2. Step 2

      Put the prepared tomato flesh into a bowl as you work, then drizzle with olive oil andseason with a little fleur de sel.
    3. Step 3

      Toast or grill the ciabatta slices until crisp.
    4. Step 4

      Spoon the tomato concasse onto the ciabatta slices.
    5. Step 5

      Top with very thinly sliced Prosciutto San Daniele, if you like, and scatter over basil leaves to serve.
    6. Step 6

      Stuffed Dates with Gorgonzola and Crispy Parma Ham One of many incredibly good recipes from the new cookbook 'Hot Cheese' by Polina Chesnakova: dates stuffed with Gorgonzola, wrapped in Parma ham and grilled until crisp. Snack
    7. Step 7

      Lamb Kofte Stuffed with Spinach, Almonds and Raisins The subtle spicing, nuts and raisins give this kofte recipe a distinctive Moorish flavour. Rolling, stuffing and slicing transforms this dish into something quite special. Meat
    8. Step 8

      Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous Fresh from the oven: top chef Max Stiegl from the Gut Purbach restaurant in Purbach am Neusiedlersee in Austria, shares his recipe for stuffed peppers. Recipe from the new Falstaff cookbook. Vegetarian
    9. Step 9

      Stuffed Roast Chicken with Carrots and Parsnips Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers. Poultry
    10. Step 10

      Stuffed Breast of Veal The eternal classic of the Austrian Sunday roast gets a creative kick. For this recipe, we have enriched the stuffing with a little beef bone marrow. Meat