Lights Out for Earth Hour: Dinner by Candlelight
Author: Kaylie Kist
Recipe type: Vegetarian
Cuisine: Italian
Prep time:
Total time:
- 1 Baguette or ciabatta Sliced (depends on how many mouths are feeding)
- 400g of Plump Pomodoro tomatoes
- 1 Small red onion very finely chopped
- 2 Cloves of garlic crushed
- 15g Toasted fennel seeds
- ½ Juice of a lime
- ½ Juice of a lemon
- Olive oil
- Balsamic vinegar
- Chopped basil
- Anchovies
- Black pepper & salt
- Dunk the tomatoes in Boiling water for a few mins until the skins crack.
- Drain the water & remove the skins from the tomatoes
- Chop the tomatoes and place in a bowl
- Add the toasted fennel seeds, crushed garlic and stir through
- Add the lemon and lime juice, then some olive oil until the mixture is coated
- Add a small slug of balsamic vinegar. Mix through.
- Add some chopped basil, save half back for topping at the end.
- Season with salt and pepper.
- Get ahead: Make this in advance, place in the fridge to chill.
- Take the baguette/ ciabatta slice and toast.
- Allow to cool. you can also wrap this and use it later.
- Take the toasted bread and spread with the bruschetta topping
- Top with aa anchovy
- Finished by sprinkling the remaining chopped basil and a drizzle of olive oil.
- Tip: Do not top the bread until you are read to eat it otherwise it will go soggy.
- Relax and enjoy with a nice glass of wine and some accompanying olives, dips, vegetables and cheeses. Perfect for a candlelit Italian picnic.
Recipe by Sustarian Living at https://www.sustarianliving.com/lights-out-for-earth-hour-dinner-by-candlelight/
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