The very name of Bruschetta gets the taste buds tingling and when it is Al Pomodoro it can only leave one asking for more. The one thing that I love about making this is that it can be made without a grill or an oven. So go ahead and enjoy making it on a skillet. Here I have added green peppers and sweet corn too to make it more interesting.
- 1 loaf of French Bread or multi grain bread
- Amul Butter
- Sweet corn
- Mixed Herbs
- Garlic cloves
- Green chillies
- Tomato ketchup or Peri peri sauce
Chop the onions, tomatoes and Capsicum fine. Grate the garlic. Mince the chillies. Butter the slices of bread on both the sides. Grate the cheese. Heat a tsp of butter. Drop in the garlic and green chillies and saute for a minute. Add the onions and a pinch of salt. Saute for a minute and then add the boiled sweet corn. Add the tomatoes and Capsicum, the pepper powder and the mixed herbs. Saute, switch off and keep aside. Heat a skillet. Arrange the buttered slices and toast on one side till crisp. Remove and apply the ketchup or sauce on the roasted side. Pile some of the sautéed mixture on it. Top it with grated cheese and place it back on the skillet. Roast it on an extremely gentle flame till the side is roasted and the cheese has melted. Serve Bruschetta with added ketchup or with a soup.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.